Quick Sauerkraut Recipe
This quick sauerkraut recipe can be made in 30 minutes and taste like it had been marinating for days. Killer overnight sauerkraut recipe.
Servings: 8
Equipment
- 1 pot
- 2 mason jars
Ingredients
- 1 head cabbage shredded or chopped
- 3/4 c vinegar white
- 1 head garlic cloves left whole
- 1 1/4 tbsp salt
- 1 1/4 c water
Instructions
- Shred cabbage thinly. Smash garlic, remove the outside on cloves but leave those whole. Place everything into heavy soup pot and simmer over low heat for 20-30 minutes. Keep an eye on the pot so that you don’t get any burnt cabbage, gently stir every 5 minutes or so.
- The liquid should be nearly gone when done and the cabbage should be wilty. Remove garlic cloves and pour into a large bowl. Let cool in the fridge and then place in glass jars. This is meant to be eaten within 14 days.
Video
Nutrition
Serving: 2oz | Calories: 48kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3559mg | Potassium: 209mg | Fiber: 3g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 43mg | Calcium: 57mg | Iron: 1mg