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Quick Kraut

Quick Kraut

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

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.
Keyword cabbage, kraut, quick kraut, sauerkraut, vinegar
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