Quick Tangy Sauerkraut
This quick and easy homemade sauerkraut recipe delivers a tangy, flavorful condiment in a fraction of the traditional fermentation time. Perfect for those craving the probiotic benefits and distinctive taste of sauerkraut without the long wait, this method uses simple ingredients and basic techniques. The result is a versatile, crunchy sauerkraut that can be enjoyed on its own or as a zesty addition to various dishes.
Ingredients
- 1 large head of cabbage
- 1 teaspoon sugar
- 1 tablespoon salt
- 1 teaspoon apple cider vinegar
- Boiling water
Instructions
- Finely slice the cabbage and place it in a large bowl.
- Add sugar and salt to the cabbage. Massage the mixture vigorously for 5-10 minutes until the cabbage releases its juices.
- Transfer the cabbage to a clean jar, packing it down tightly.
- Mix the apple cider vinegar with boiling water and pour over the cabbage, ensuring it's fully submerged.
- Cover the jar with a cloth or loose lid and let it ferment in a cool, dark place for 1-4 weeks, tasting periodically to achieve your desired level of tanginess.
- Once it reaches your preferred flavor, refrigerate to halt fermentation.
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