Quick & Easy 30-Minute Sauerkraut: Tangy Fermented Cabbage Recipe

Homemade Sauerkraut: Easy, Tangy & Crunchy Side Dish

Sauerkraut is a tangy, probiotic-packed fermented cabbage recipe that’s perfect for adding a crunchy kick to hot dogs, sandwiches, or your favorite grilled meats.

Why You’ll Love This Fermented Cabbage Recipe

Picture a Sunday family cookout: sizzling brats on the grill, cold drinks, and a big bowl of bright, crunchy sauerkraut. This quick ferment method gives you that classic flavor in just 30 minutes—no weeks of waiting required!

• Quick & Easy: Ready in half an hour.
• Gut-Friendly: Naturally probiotic.
• Versatile: Toppers for sausages, burgers, and salads.
• Budget-Friendly: Just cabbage and pantry staples.

Ingredients for Classic Sauerkraut

• 1 cup water
• 1 cup water
• 1/2 cup white vinegar
• 1 medium onion, thinly sliced
• 1 head green cabbage, cored and shredded
• 1 tablespoon kosher salt
• 1 teaspoon celery seeds
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

Step-by-Step Instructions

1. In a large pot over high heat, combine 1 cup water, ½ cup vinegar, and sliced onion. Bring to a gentle boil.
2. Add shredded cabbage, salt, celery seeds, onion powder, garlic powder, and pepper. Stir to coat evenly in the brine.
3. Pour remaining ½ cup vinegar over the cabbage mixture, then cover and reduce heat to medium-low.
4. Simmer for 20 minutes, stirring occasionally, until cabbage is tender-crisp and brine has slightly thickened.
5. Remove from heat. Let cool for 10 minutes before transferring to a clean jar or bowl. Serve warm or chilled.

Chef’s Tips & Tricks

• Crunch Factor: Don’t overcook—stop when cabbage is still slightly crunchy.
• Flavor Boost: Add caraway seeds or a pinch of red pepper flakes.
• Storage: Keeps up to 1 week in the fridge in an airtight container.
• Probiotics: For extra fermentation, let sit at room temperature for 24 hrs before refrigerating.

Nutrition Facts (per serving)

• Calories: 46 kcal
• Carbs: 10 g
• Fiber: 3 g
• Protein: 2 g
• Sodium: 213 mg
• Sugars: 5 g
• Fat: 0 g

Ready to add this tangy, probiotic-rich sauerkraut to your menu? Your gut and your taste buds will thank you for this quick fermented cabbage delight.

Original recipe inspiration