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Easy Overnight Sauerkraut Recipe
My mom has been making sauerkraut for as long as I can remember. It was a staple in our house growing up and it is a very common recipe made by Russian and Ukrainian folks. The traditional version takes several days to make but this sour cabbage is done overnight. This sauerkraut is eaten as a side/salad and is amazingly good paired with mashed potatoes, buckwheat, or anything else you might eat with a pickle.
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 40 min🔥 Cook: 10 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●pot
- ●stove
📝 Preparation Steps
1
Remove the outermost leaves of the cabbages, cut them into quarters and shred finely (use a mandolin to do this if you know what’s good for you ;)). Discard the core, or trim it and eat it – it’s very tasty and healthy! Place shredded cabbage in a large mixing bowl. Grate 3 carrots and very finely dice 4 garlic cloves, add everything to the bowl with shredded cabbage.
carrots3
2
In a medium cooking pot add the first 6 marinade ingredients: 4 cups of water, 1/2 cup sugar, 2 1/2 Tbsp of sea salt, 10 peppercorns, 5 cloves and 4 bay leaves) bring to a boil and simmer for ⏱️ 10 minutes. After the time is up, stir in 1/2 cup of olive oil and 2/3 cup of vinegar then remove the pot from the stove to let it cool for ⏱️ 10 minutes.
water4 cupsTbsp of sea salt2 1/2bay leaves4
3
Remove peppercorns and bay leaves from marinate then pour in the mixing bowl with vegetables and stir everything together until well combined. Now place a weight over your mixture until if fully cools. We put a flat dinner plate over the salad then placed a large bowl of water over the top to weigh it down.
bay leaves4water4 cups
4
Transfer cooled sauerkraut to a large jar, along with the leftover juice to fully submerge it, place the lid on top and place in the fridge for ⏱️ 24 hours.
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