Quick Sauerkraut

4.5
(2)
2 Reviews
By
Martha Stewart Test Kitchen
woman using spoon to mix butter and sugar
Martha Stewart Test Kitchen

The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold.

Editorial Guidelines
Updated on May 16, 2017
Quick Sauerkraut
Photo: Brett Stevens
Yield:
6 cups

This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.

Ingredients

  • 1 head green cabbage (about 2 ½ pounds), outer leaves removed, halved, cored, and thinly sliced

  • ½ cup distilled white vinegar

  • 1 tablespoon coarse salt

Directions

  1. In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.

Originally appeared: Everyday Food, March 2008
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