Best 2 Quick Kraut Recipes
Do you have a head of cabbage lying around and don't know what to do with it? Are you looking for a quick and easy way to make a delicious and healthy side dish? Look no further than quick kraut! This traditional German dish is made with fermented cabbage and can be ready to eat in just a few days. It's a great source of probiotics, which are beneficial for gut health. Quick kraut is also a versatile dish that can be used as a condiment, a side dish, or even as a main course. With just a few simple ingredients and a little bit of time, you can enjoy this delicious and nutritious dish.
Let's cook with our recipes!
QUICK KRAUT
Serve this sauerkraut over the New York City Hot Dog.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions are soft and translucent, 3 minutes.
- Add cabbage, apple cider vinegar, apple cider, and 1/2 cup water to saucepan and stir to combine. Bring to a boil, cover, reduce heat, and simmer until cabbage is tender, 30-35 minutes.
QUICK KRAUT SNACKS
It is so easy to make a very special appetizer for friends and family. It's full of flavor from the tasty sauerkraut.-The Fremont Company
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cream cheese, sauerkraut, sausage, onion and Worcestershire sauce. Shape into 1-in. balls; roll in bread crumbs. Refrigerate until serving.
Nutrition Facts : Calories 86 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 188mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- Use a sharp knife to thinly slice the cabbage. This will help the sauerkraut ferment evenly.
- Add salt to the cabbage as soon as you slice it. This will help draw out the moisture and prevent the cabbage from becoming slimy.
- Pack the cabbage tightly into the fermentation container. This will help to create an anaerobic environment, which is necessary for fermentation.
- Keep the fermentation container in a cool, dark place. The ideal temperature for fermentation is between 65 and 75 degrees Fahrenheit.
- Stir the sauerkraut once or twice a day. This will help to distribute the salt and prevent the sauerkraut from becoming moldy.
- Taste the sauerkraut after a few weeks. It should be tangy and sour. If it is too sour, you can rinse it with water before eating.
Conclusion:
Making sauerkraut is a fun and easy way to preserve cabbage and create a delicious and healthy probiotic food. With just a few simple ingredients and a little patience, you can make your own sauerkraut at home. Enjoy it as a side dish, a condiment, or an ingredient in other recipes.
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