Quick Kraut

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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.

Quick Kraut

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.

Quick Kraut

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!

Rueben Club

Now Let’s Get Cookin’!


Quick Kraut

A shortcut to this sour vinegary condiment that holds on to a crunch.
Course Condiment
Cuisine American, Chinese, German
Keyword cabbage, kraut, quick kraut, sauerkraut, vinegar
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Servings 1 qt


  • 1 Quart-sized Mason Jar


  • ½ head Green Cabbage finely shredded
  • 3 cups Distilled White Vinegar
  • 1 tbsp Salt
  • 1 tbsp Sugar


  • 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:


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8 thoughts on “Quick Kraut

  1. Hmmm, nice. My husband likes to add this to his meal. I should try to make one soon.

  2. EsmeSalon – I help Entrepreneurs | Innovators | Bloggers & Home Chefs, so please check around and let me know if I can assist in any way. We have a weekly InLinkz party, and it’s free to join, so I hope to meet you there!
    EsmeSalon says:

    Delicious will have to try this soon.

  3. Donna Reidland – I'm a wife, mother, grandmother, writer, and Biblical counselor. I love sharing God's truth, hopefully in ways that will help you in your walk with God. I'm certified through the Association of Certified Biblical Counselors, but mostly I'm just a sister in Christ. To read more about me visit my "about me" page. My story may surprise you.
    Donna Reidland says:

    I like that vinegary taste added to many things, too. So, this sounds easy and delicious.

  4. 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.

  5. CONGRATS Estelle! Your post is FEATURED at the #UnlimitedLinkParty 109!

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