How to Make Quick Sauerkraut with Vinegar

Let’s make a quick sauerkraut with vinegar today.

Making sauerkraut without the traditional fermentation process involves using vinegar to achieve a similar tangy flavor. This method is much quicker and easier than fermenting, as it bypasses the need for long waiting periods and careful monitoring.

In this version, thinly sliced cabbage is typically combined with vinegar, salt, and sometimes sugar, along with optional spices like caraway seeds, mustard seeds, or bay leaves. The vinegar acts as a substitute for the lactic acid that would naturally develop during fermentation, giving the cabbage a sharp, tangy taste reminiscent of traditional sauerkraut.

This recipe provides a quick and flavorful sauerkraut alternative, with a nice balance of tanginess and crunch. Enjoy it as a side dish or topping for your favorite meals!

Quick Sauerkraut with Vinegar

Ingredients:
1 small red or green cabbage, halved and thinly sliced
Salt, to taste
Peppercorns, to taste
2 tablespoons oil (olive or vegetable oil)
White distilled vinegar, enough to cover the cabbage

Optional:
1 teaspoon sugar
1 small apple, peeled and cubed

Instructions:
Prepare the Cabbage: Half the cabbage and slice it thinly. Rinse the cabbage under cold water and drain well.

Cook the Cabbage:
Heat some oil in a large pot over medium heat.
Add the sliced cabbage and cook, stirring often, until the cabbage is slightly browned and softened.

Season and Simmer:
Add salt and peppercorns to taste.
Pour in enough white distilled vinegar to cover the cabbage.
If desired, add the sugar and apple at this stage.
Reduce the heat and simmer for about an hour, until the cabbage is completely cooked through and wilted.
Store and Serve:

There will be some liquid left in the pot. Keep this liquid to store the sauerkraut in a closed container in the fridge.

Serve the cabbage without the liquid.

Nutritional Breakdown per Serving (1/2 cup serving size):

Calories: 48.3 kcal
Total Fat: 1.2 g
Saturated Fat: 0.14 g
Total Carbohydrate: 3.3 g
Sugars: 1.76 g
Protein: 0.64 g
Cholesterol: 0 mg
Sodium: 596 mg
Trans Fat: 0 g

Print the Recipe Here