Delicious quick sauerkraut

In just 2 days it will be ready. A friend assured me of this and I decided to check from my own experience whether this was true. Everything turned out just fine. My detailed recipe and step-by-step photos of instant sauerkraut are at your service.

How to quickly make sauerkraut at home

Take one and a half kilograms of cabbage and chop it. This can be done either with a knife or with a special shredder.

Then you need to mash it thoroughly to speed up the release of juice from the leaves. We cut the onion into cubes and also larger peppers. Peel the red bell pepper and cut it into cubes or strips. We add the prepared vegetables to our cabbage.

Cook the brine. To do this, you need 100 ml of sunflower oil, 100 grams of sugar, 1 tablespoon of salt, 100 ml of vinegar, bring to a boil and pour into the cabbage.

Then, add one tablespoon of mustard powder and mix thoroughly. And now everything is ready. Place in a warm place for a day and then in the refrigerator. After just two days, quick sauerkraut is ready to eat.

According to this recipe, you can salt the cabbage in jars, or just in a saucepan. In any case, it turns out not only quickly, but also delicious.

Quick sauerkraut is stored both in the refrigerator and in the cellar. Everyone chooses who is comfortable where. To be honest, I don’t think it will last long. Therefore, you can’t leave it too far. I always make a double portion at once, so that, as they say, I don’t have to get up twice. 😉

I hope that such delicious quick sauerkraut will come to your yard. 🙂