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Sauerkraut in a bowl

Quick Overnight Sauerkraut

Homemade sauerkraut is much easier to make than you think! This quick overnight method will easily keep fresh kraut in your fridge for whenever the craving beckons. 
Course Salad
Cuisine Russian, Ukrainian
Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 1 day
Servings 5 Units
Calories 399kcal


  • 2 medium Cabbage Heads shredded
  • 3 large Carrots grated
  • 5 medium Red Bell Peppers cut into long sticks
  • 1 qt Water
  • 1 cup Oil
  • 4 tbsp Salt
  • 250 g Sugar
  • 2 1/2 cup Vinegar 5% acidity
  • Whole Black Peppers


  • Shredd cabbage, grate carrots and cut bell peppers into thin slices.
    cabbage, carrots and peppers in bowls
  • Combine together cabbage, carrots and bell pepper.
    shredded vegetables in a pot
  • In a cooking pot, bring water, oil, salt, pepper and sugar to a boil. Remove from heat and add vinegar. Pour the marinade over combined vegetables.
    shredded vegetable and marinade in a pan
  • Keep Saurkraut in a marinate for 24 hours. I would highly recommend stirring it at least once during the process.
    Sauerkraut in a dish
  • Once 24 hours have passed, the Saurkraut is ready to be served. Keep it refrigerated for up to 2 weeks.
    Jar with Sauerkraut


Calories: 399kcal | Carbohydrates: 82g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 5689mg | Potassium: 986mg | Fiber: 13g | Sugar: 68g | Vitamin A: 10195IU | Vitamin C: 287mg | Calcium: 183mg | Iron: 2.4mg