In this post I want to show you how to make sauerkraut easily and quickly. This is not a long fermenting process. It is made in a pot and can be eaten the same day.
I learned to make this sauerkraut from my mother who learned it from my German grandmother and I absolutely love it.
Sauerkraut is sour because it cooks in vinegar. I like to use it when I am eating hot dogs and not only the common ones in buns. I love it with hot dogs or Kielbasa or pork chops or corned beef and mashed potatoes. It just goes very nicely with these.
Not everyone is a fan of sauerkraut but if you love it this is a great recipe for you. You will notice that I add a little bit of sugar to it. This will balance the acidity of the vinegar very nicely.
This sauerkraut will last in the fridge, in a covered container, for about one month.
This is how to make sauerkraut successfully and deliciously:
1 small cabbage, finely sliced
1 teaspoon sugar
1 tablespoon black peppercorns
Heat a braising pan with vegetable oil. Add the cabbage and fry until wilted and light brown.
Add the sugar and mix. Add the peppercorns. Cover with vinegar and season with salt. Bring to a boil and reduce heat. Cover and braise for about 1 1/2 hours until liquid is almost dried up. Serve with hot dogs or Kielbasa. Enjoy!
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