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    You are in: Home / Recipes / Quick Fresh Sauerkraut Recipe
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    Quick Fresh Sauerkraut

    Quick Fresh Sauerkraut. Photo by Chef #1801943745

    1/1 Photo of Quick Fresh Sauerkraut

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Dwynnie's Note:

    This is a combination of recipes from "Eating Well" and "Everyday Food" and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here! It isn't quite like the real thing, but is very easy! I hope that you enjoy!

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    Units: US | Metric


    1. 1
      Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
    2. 2
      Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
    3. 3
      Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
    4. 4
      This can be kept in the fridge for 2 weeks.

    Ratings & Reviews:

    • on April 10, 2011


      Incredible! Perfect answer to wanting sauerkraut today, when you can't wait two months. I had to improvise a tiny bit, didn't have all ingredients exactly as stated. I halved the recipe, having only half a cabbage to work with. I also didn't have enough apple cider vinegar, so i used what i had and made the rest up with red wine vinegar, probably about 1:1 ratio. Also didn't have apple cider, so i just cut up a cooking apple quite small, used that in place. I didn't add any water. The result is awesome. Quite brilliant, very tasty, and took less than an hour. The other thing I like about this is that it's good for pregnant women, who are not supposed to eat raw fermenting foods, like true sauerkraut. This is an excellent alternative, and perfectly pregnancy-safe.

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    • on April 25, 2011


      I left out onion (MIL doesn't like) and caraway (I don't like), I used cranberry-pom juice (what I had), and I added a splash of dry ground mustard and pickling spices. The taste test results from my German-heritage in-laws is that I can make them sauerkraut any time, please. So for not having to wait for weeks and getting an un-canned "seal" of approval, it's great!

      PS: the typical water amount for a quick sauerkraut is twice as much water as vinegar. I used an equal amount because I know these folks like the vinegar tang.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2014


      I had no Caraway, but followed the recipe other than I used Red Cabbage, and I am soo glad I found and easy and extremely delicious recipe!! No more bagged sauerkraut in this house!! Can<br/>t say enough great things about it. No my only problem is saving it for my guests tomorrow, as I want to eat it all myself right now-LOL

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    Read All Reviews (10)


    Nutritional Facts for Quick Fresh Sauerkraut

    Serving Size: 1 (151 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 44.2
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 889.7 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 1.9 g
    Sugars 2.8 g
    Protein 1.0 g

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