Description
Tangy, crunchy, and packed with a zesty kick, this recipe is perfect for those who want to enjoy the taste of traditional sauerkraut in a fraction of the time.
Ingredients
Scale
- 1 head green cabbage, thinly sliced (about 2.5 lb / 1.1 kg)
- 1 cup water (240 ml)
- 1/2 cup apple cider vinegar (120 ml)
- 1/2 cup white distilled vinegar (120 ml)
- 2 teaspoons salt (10 g)
- 2 teaspoons granulated sugar (8 g)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Begin by placing your thinly sliced cabbage in a large pot or Dutch oven. This will be the base for your sauerkraut, so make sure it’s evenly distributed to ensure uniform cooking.
- Add the water, apple cider vinegar, white distilled vinegar, salt, sugar, garlic powder, mustard seeds, onion powder, and black pepper to the pot. Stir the ingredients together thoroughly, ensuring the cabbage is well coated with the liquid and spices. This is crucial for achieving that perfect tangy flavor.
- Bring the mixture to a simmer over medium heat. Stir occasionally to prevent sticking and promote even cooking. Once simmering, reduce the heat to medium-low. Let it cook uncovered for 35–40 minutes, stirring every 5 minutes. The cabbage should become tender and absorb the rich, tangy flavors of the vinegar blend.
Notes
Ensure the cabbage is consistently sliced thinly for even cooking. Adjust the level of vinegar to suit your taste preference; more vinegar will make it tangier. For a milder sauerkraut, reduce the cooking time slightly to retain some crunch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
Nutrition
- Calories: 40 kcal
- Sodium: 340 mg
- Protein: 1 g