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.
Servings 5 Units
- 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.
Combine together cabbage, carrots and bell pepper.
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.
Keep Saurkraut in a marinate for 24 hours. I would highly recommend stirring it at least once during the process.
Once 24 hours have passed, the Saurkraut is ready to be served. Keep it refrigerated for up to 2 weeks.
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