How to Make Quick Sauerkraut
January 26, 2013
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
White vinegar
Vegetable Oil
Salt
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!
Print the Sauerkraut Recipe Here
VEA ESTE VIDEO EN ESPAÑOL:
Mary Ann
My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!
8 Comments
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theFrugalChef
You are welcome Don! Thank you for letting me know. I too love that salsa. It is so fresh and delicious! You should try it on pan seared white fish. Delish! Take care!
Mary Ann -
TEresa Elizondo
Hola, super buenas tus recetas, gracias por ellas.
Solo tengo algunas preguntas si me permites, yo vivo en Mexico y quisiera saber la diferencia entre la crema que aqui se vende y las americanas, me refiero al heavy cream o just cream, hay aqui una que es para batir, las demas no se parecen en nada pero el asunto es que si la receta me pide heavy cream que uso????
Regularmente me las ingenio pro por ejemplo apenas HEB incorporo a sus existencias el half and half, asi de atrasados estamos… bueno, creo que hable demasiado…. jajaja gracias. -
theFrugalChef
Hola Teresa!
Gracias por pasarte por aca! El heavy cream es similar a la cream de batir — la que se usa para hacer crema chantilly para postres. Si esa es la que tienes perfecto! Que estes muy bien. Agradezco mucho tu comentario.
Mary Ann -
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theFrugalChef
Hi Barbara!
You will find that all of my recipes that have video, have one in English. I am just recently adding the ones in Spanish. If you want to you can subscribe to my You tube channel – pastryparrot1. That way you will be notified of all the new videos. The one in Spanish goes up first and, as soon as the internet allows it, the English one follows. Thank you very much!
Mary Ann -
Arturo
Buenos días. Este falso chucrut se puede comer inmediatamente? O se recomienda dejarlo reposar un tiempo?
Gracias -
theFrugalChef
Hola Arturo!
No se porque es ‘falso’ pero si, se puede comer inmediatamente. Gracias.
Mary Ann
Comments are closed.
Don
This will be the 3rd recipe I have tried from your website. The first was the chicken thighs with cilantro and juice from an orange/lime….it was AWESOME!. Next I tried your summer salsa….some cabbage sliced up with radishes and juice from a jar of jalepenos…..AWESOME. I have used that salsa as a topping for so many things. The most recent was a store-bought bagel that was toasted and had a lite coating of cream cheese, then we spooned on some refrigerated salsa and it was delicious. It is good on garlic bread, leftover pizza slices, we put some on a steak we were cooking on the BBQ after we flipped it. Thank you.