Quick Fresh Sauerkraut
- PREP 35min
- COOK 30min
- TOTAL 1hrs 5min
This quick homemade sauerkraut recipe is the solution for when you want to enjoy sauerkraut today. Inspired by traditional German sauerkraut (which can take weeks), this fresh homemade sauerkraut takes just over an hour before it is ready to eat!
You Will Need
1 large head green cabbage, nearly 2 pounds
1 medium yellow onion, thinly sliced, about 2 cups
1 ¾ teaspoons fine sea salt
2 teaspoons caraway seeds
1 juniper berry, lightly crushed
1 allspice berry, left whole, see notes
1 tablespoon olive oil
1/2 teaspoon sugar
1 ¾ cups apple cider vinegar
1/2 cup apple cider
1/2 cup water
Directions
Quarter and core the cabbage, then thinly slice crossways. You should have close to 12 cups (3 quarts) of sliced cabbage.
Add the cabbage to a large bowl with 1 ½ teaspoons of salt, the caraway seeds, juniper berry, and allspice berry. Massage the salt into the cabbage and let it stand for 30 minutes.
Five minutes before the cabbage is ready, heat the olive oil in a large pot over medium heat. Stir in the onions, and cook until translucent, about 5 minutes. Be careful not to brown the onions — if you notice that they begin to take on some color, reduce the heat slightly.
Add the cabbage, its liquid, and all the spices from the bowl to the pot with the onions. Stir in the sugar, apple cider vinegar, apple cider, and water.
Bring to a boil and cook for 5 minutes. Reduce the heat to a simmer and place a sheet of parchment paper on top of the cabbage. Cover the pot with a lid and simmer for 30 minutes. The parchment paper helps to maintain a moist environment for the cabbage. You can make this without it, but keep an eye that the liquid in the pot does not evaporate.
Season with the remaining 1/4 teaspoon of salt, and then allow to cool. Transfer to jars and refrigerate. Keep in the fridge for up to two weeks.
Adam and Joanne's Tips
- Caraway seeds taste nutty with hints of anise and citrus. They are common in German dishes, such as sauerkraut. Find them in the spice aisle of most grocery stores.
- Juniper berries have a piney taste with hints of citrus. Find them in the spice aisle of grocery stores or online.
- Allspice berries taste like a combination of cloves, cinnamon, and nutmeg. We found whole allspice berries less common in the grocery spice aisle, but Chef Richard recommends buying a “pickling spice blend” instead. McCormick “Mixed Pickling Spice” contains allspice berries, which we purchased and picked out 3 berries for this recipe.
- The nutrition facts provided below are estimates.