Quick Pickled Sauerkraut

If fermenting your own sauerkraut seems like too much of a time investment, this recipe offers a nice alternative. Pack green or purple cabbage into a simple brine.

Serves: 4Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 4


  • 2 cups chopped red or green cabbage
  • 1⁄2 cup white vinegar
  • 1⁄2 cup water
  • 1⁄4 cup sugar
  • 2 tsp. kosher salt
  • 1 clove garlic, peeled and chopped


  • Pack cabbage very tightly in a half-pint mason jar.
  • In a small saucepan over medium-high heat, combine vinegar, water, sugar, salt, and garlic together until mixture begins to simmer and salt dissolves.
  • Pour brine over cabbage. Twist lid on tightly.
  • Refrigerate overnight. Store in refrigerator and enjoy within one week.