Quick Kraut
When I am building sandwiches, wraps, and burgers, I am always thinking about layers. How can I layer together flavors on flavors to build the ultimate bite. I love to have a vinegary bite in most things along with something with texture. That’s why this Quick Kraut is such a good recipe to have in your recipe box.
Before you come after me… I am well aware that traditional sauerkraut takes a few weeks to ferment fully. I also learned that sauerkraut actually originated in China and Germany/Polish as I previously believed. This quick kraut is the essence of sauerkraut without time. It also has added great texture to it. The cabbage is not totally broken down into mush but rather holds on to the small amount of crunch.
The one really important key to this is the use of the mason jar. You need the glass jar to hold in the heat just long enough to start to barely cook the cabbage. It also makes storage of the leftovers much easier. Once the kraut has cooled down completely, you can put a lid and seal on the jar and store in the fridge.
I made this with green cabbage, but you do not have to. You can use red (purple) cabbage, and it will taste great! I also use plain white vinegar, but apple cider vinegar will work as well. Again, there is a slightly different flavor, but it will still be delicious. Most recently I added it to my Rueben Club – a play on the classic club with pastrami, corned beef, swiss cheese, Russian dressing, marinated red onions and quick kraut!
Now Let’s Get Cookin’!
Quick Kraut
Equipment
- 1 Quart-sized Mason Jar
Ingredients
- ½ head Green Cabbage finely shredded
- 3 cups Distilled White Vinegar
- 1 tbsp Salt
- 1 tbsp Sugar
Instructions
- In a sauce pan over medium-high heat, add vinegar, salt and sugar. Bring to a rolling boil and then let boil for 3 minutes. (Make sure to use a range vent or open window as boiling vinegar can be strong).
- Add shredded cabbage to mason jar. Press down until all of it fits.
- Pour boiling liquid over cabbage. Let sit on counter at least 30 minutes before serving. Once fully cooled, you can secure with lid and ring and store in refrigerator for up to 3 weeks.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Hmmm, nice. My husband likes to add this to his meal. I should try to make one soon.
Delicious will have to try this soon.
I like that vinegary taste added to many things, too. So, this sounds easy and delicious.
The sandwich looks delicious, I can imagine only enhanced with the tasty kraut too. YUM!
YUM! I love kraut and have eaten it since I was a child. My grandmother used to get me to be her tester to see if I liked her sample better ♥ or her best friend’s version. I have no idea how she canned it way back then but your way sounds like I could do it 🙂 Thanks so much for linking up at the #UnlimitedLinkParty 108. Shared.
CONGRATS Estelle! Your post is FEATURED at the #UnlimitedLinkParty 109!
Thank you so much!