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Quick Saurekraut
Those Vegan Chefs

Quick Sauerkraut

5 from 2 votes
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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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2 Cups
Course: Side Dish
Cuisine: Chinese
Calories: 68
Ingredients Method Notes

Ingredients
  

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

Method
 

How to make Quick Sauerkraut
  1. Remove the core, shred the cabbage
  2. Place the water, vinegar, and salt in a pot and bring to aboil.
  3. 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.
  4. To store, refrigerate up to 2 weeks.

Notes

Nutritional values are an estimate.