Quick Fresh Sauerkraut

Total Time
Prep 15 mins
Cook 45 mins

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!

Ingredients Nutrition


  1. Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
  2. Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
  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. This can be kept in the fridge for 2 weeks.


Most Helpful

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.

bolicious April 09, 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.

nethope April 25, 2011

This is exactly what i was looking for! my husband wanted brats tonight and he only eats them with sauerkraut but we didnt have any in the house! I had a half of a cabbage leftover so i used this recipe to make my own! great! Easy and tastes like you have pickled it for 6 weeks, but you didnt have to! thank you so much......i will make this any time i dont have canned or bagged sauerkraut.

carrieberry July 28, 2009

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