Easy Overnight Sauerkraut Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
10 -12
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Course
Salad, Condiments
Easy Overnight Sauerkraut Recipe
Description
This sauerkraut preparation begins by finely shredding two medium heads of cabbage and combining them with grated carrot and finely diced garlic. The marinade is made by simmering water with granulated sugar, sea salt, whole peppercorns, cloves, and bay leaves, then cooling after adding olive oil and white vinegar. The spices are strained out before pouring the marinade over the vegetables and mixing thoroughly.
The mixture is pressed down and weighted to submerge the vegetables in the liquid, allowing it to cool fully before refrigerating. This process ensures developing flavors and tender but crunchy sauerkraut. The combination of spices and vinegar imparts a unique aromatic quality uncommon in simple sauerkraut recipes.
This method yields a flavorful sauerkraut suitable for serving as a condiment or a side dish. The overnight preparation is a convenient approach that balances tanginess with subtle spice notes.
Ingredients
- 2 cabbage 4lb, medium heads
- 3 carrot
- 4-5 garlic large cloves
Marinade Ingredients:
- 4 cups water
- 1/2 cup granulated sugar
- 2 1/2 Tbsp of sea salt
- 10 peppercorn
- 5-6 clove whole
- 4 bay leaf
- 1/2 cup olive oil
- 2/3 cup white vinegar 5%
Instructions
- 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.
- 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.
- 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.
- 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.
User Reviews
Overall Rating
5
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