Quick Sauerkraut

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Quick Saurekraut
We made quick sauerkraut out of a combination of desperation and frugality. I was going to purchase some sauerkraut to add to the Vegan Reuben but could not find any or the one I did finally find was so expensive I just couldn’t justify it. So we made a quick-style version of this classic and it turned out great. If you have the time, space, and equipment you should go for the fermented version but if you’re in a pinch like we were, this quick sauerkraut recipe is delicious and easy to make.
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How to Make Quick Sauerkraut

Chefs Tips

Sauerkraut is an amazing fermented food that packs a huge flavor full of umami, and saltiness with a hint of acid; then there are all of the probiotics that fermented foods provide. Of course, making a traditional prepared fermented food can take up to 4 weeks, which is a fun adventure.
The goal of this recipe is to recreate the flavor and texture of sauerkraut. Some fun additions you could play with are adding fresh ginger to the recipe, or other whole spices or herbs that complement the recipe you are adding the sauerkraut too. This recipe is a fun way to create unique flavored quick-cook sauerkraut.
Quick Saurekraut

Quick Sauerkraut

Course: Side Dish
Cuisine: Chinese
Keyword: Quick, Sauerkraut, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 Cups
Calories: 68kcal
Author: Those Vegan Chefs
We made this recipe out of a combination of desperation and frugality. I was going to purchase some Sauerkraut to add to the Vegan Reuben but could not find any or the one I did find was so expensive I just couldn't justify it. So we made a quick style version of this classic and it turned out great. If you have the time, space and equipment, you should go for the fermented version but if you're in a pinch like we were, this Quick Sauerkraut Recipe is delicious and easy to make.
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Ingredients

  • ½ Green Cabbage Head about 3 cups shredded
  • 1 ¾ Water
  • ½ cup Distilled Vinegar
  • 1 Tbs Kosher Salt

Instructions

How to make Quick Sauerkraut

  • Remove the core, shred the cabbage
  • Place the water, vinegar, and salt in a pot and bring to aboil.
  • Add the cabbage to the water, reduce heat to a low simmer, and cover (if bottom of pan starts to brown, add 1/4 cup more water). Cook until the cabbage is tender, about 30 minutes.
  • To store, refrigerate up to 2 weeks.

Notes

Nutritional values are an estimate.

Nutrition

Serving: 2oz. | Calories: 68kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3531mg | Potassium: 388mg | Fiber: 6g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 83mg | Calcium: 97mg | Iron: 1mg

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