If you have ever wanted to dive into homemade fermented goodness without a weeks-long commitment, this Easy Overnight Sauerkraut Recipe is exactly what you need. It combines the classic tang and crunch of sauerkraut with a vibrant mix of carrots and garlic, all brought together by a flavorful marinade that infuses the vegetables in just a short time. This sauerkraut is not only simple to make but offers a fresh, tangy twist that will brighten up any meal. Whether you are a fermentation fanatic or a curious newbie, this recipe makes creating your own sauerkraut approachable, fun, and incredibly satisfying.
Ingredients You’ll Need
The magic behind this Easy Overnight Sauerkraut Recipe lies in its perfectly balanced ingredients. Each one plays a crucial role — from the crisp, fresh cabbage that forms the base, to the aromatic spices that give it character, and the touch of vinegar that delivers that irresistible tang.
- 2 medium heads of cabbage (4lb): The star ingredient providing crunch and the perfect canvas for fermentation flavors.
- 3 carrots: Adds a hint of natural sweetness and vibrant color to your sauerkraut.
- 4-5 large garlic cloves: Infuses the cabbage with a subtle spicy, savory aroma.
- 4 cups water: Essential for creating the marinade that softens and flavors the vegetables.
- 1/2 cup granulated sugar: Balances acidity and helps kick-start flavor development.
- 2 1/2 Tbsp sea salt: Draws moisture out of the cabbage and helps preserve the sauerkraut.
- 10 peppercorns: Adds a gentle peppery warmth without overpowering the dish.
- 5-6 whole cloves: Bring a sweet, aromatic depth to the flavor profile.
- 4 bay leaves: Imparts a subtle herbal note that complements the other spices.
- 1/2 cup olive oil: Gives a luscious, smooth mouthfeel and rounds out the acidity.
- 2/3 cup white vinegar (5%): Provides the unmistakable tangy kick that defines sauerkraut.
How to Make Easy Overnight Sauerkraut Recipe
Step 1: Prep Your Vegetables
Start by removing the outermost leaves of your cabbages, then quarter and finely shred them. If you’re lucky enough to have a mandolin, use it to save time and get perfect slices. Don’t toss those cores – they’re packed with nutrition and taste great if you slice and eat them fresh! Add the shredded cabbage to a large mixing bowl. Next, peel and grate the carrots and finely dice the garlic cloves, then toss everything into the bowl for a beautiful mix of textures and flavors.
Step 2: Create the Flavorful Marinade
In a medium pot, bring together water, sugar, sea salt, peppercorns, cloves, and bay leaves. Heat this mixture until it boils, then reduce the heat and let it simmer for 10 minutes. This step is crucial as it allows the spices to fully release their flavors. Once done, stir in olive oil and white vinegar and remove the pot from heat, letting the marinade cool down for about 10 minutes. This fragrant liquid will transform your cabbage and carrots with its complex tangy and aromatic notes.
Step 3: Combine Vegetables and Marinade
Strain out the whole peppercorns and bay leaves from the marinade, then pour the liquid over the shredded vegetables. Mix everything thoroughly so the cabbage and carrots are generously coated. To help everything meld beautifully, place a weight on top of the mixture – a flat dinner plate with a heavy bowl of water on top works perfectly – and let it cool fully. This step ensures all flavors penetrate evenly to deliver that classic sauerkraut tang.
Step 4: Refrigerate Overnight
Transfer the sauerkraut and its juice into a large jar, making sure the vegetables are fully submerged to prevent spoilage. Seal the jar and pop it in the fridge for 24 hours. In just one night, your sauerkraut will develop that perfect balance of crispness, tanginess, and umami that is absolutely addictive. This is the signature charm of an Easy Overnight Sauerkraut Recipe—quick, delicious, and fuss-free.
How to Serve Easy Overnight Sauerkraut Recipe
Garnishes
Enhance your sauerkraut with fresh garnishes like chopped fresh dill, a sprinkle of caraway seeds, or some freshly cracked black pepper. Each garnish brings out different nuances in the flavors and creates a delightful presentation that invites everyone to dig in.
Side Dishes
This sauerkraut is a stellar match for hearty sausages, roast pork, or even grilled brats. It also shines alongside mashed potatoes or rye bread, adding a bright acidic contrast that balances rich, savory dishes brilliantly. Don’t be shy about using it as a flavorful topping on sandwiches and burgers as well.
Creative Ways to Present
Get creative by incorporating this sauerkraut into vibrant bowls with quinoa or rice, tossing it into salads for a crunchy tang, or even using it as a zesty condiment for tacos and wraps. Its versatility makes this Easy Overnight Sauerkraut Recipe a wonderful pantry staple that keeps your meals exciting and fresh.
Make Ahead and Storage
Storing Leftovers
Store your sauerkraut in a sealed container in the refrigerator where it can stay fresh for up to 2 weeks. The flavor only deepens over time, so leftovers can be even better than freshly made!
Freezing
While freezing may slightly alter the texture, you can freeze sauerkraut in airtight containers for up to 3 months. Thaw it in the refrigerator before use, and consider using it in cooked dishes where texture is less critical, such as stews or casseroles.
Reheating
If you want to enjoy your sauerkraut warm, gently heat it on the stove over low heat. Avoid high heat as it can soften the kraut too much. Serving it warm is especially comforting in colder months and pairs beautifully with roasted meats and root vegetables.
FAQs
Do I need special equipment to make this Easy Overnight Sauerkraut Recipe?
No fancy tools are necessary! A sharp knife or mandolin for slicing and a large mixing bowl, pot, and jar for storage are all you need to get started.
Can I use red cabbage instead of green?
Absolutely! Red cabbage will give your sauerkraut a beautiful color and a slightly different flavor, making a lovely variation.
Is it safe to eat sauerkraut after just one night?
Yes, this recipe is designed for quick pickling rather than full fermentation. You get bright and fresh sauerkraut that is tasty and safe after just 24 hours in the fridge.
Can I omit the sugar in the recipe?
While sugar helps balance flavors and encourages the marinade’s effectiveness, you can reduce or omit it if you prefer a less sweet kraut. The sauerkraut might be tangier but still delicious.
What if I don’t have white vinegar?
If white vinegar is unavailable, apple cider vinegar is a great substitute. It lends a slightly fruitier note that complements the other ingredients beautifully.
Final Thoughts
This Easy Overnight Sauerkraut Recipe opens the door to the wonderful world of homemade pickled vegetables with minimal time and maximum flavor. It’s crisp, tangy, and effortlessly delicious, making it perfect for everyday meals or special occasions. Give it a try—you might find yourself hooked on the fresh zing and the satisfaction that comes from making something so tasty from scratch in just a day!
Print
Easy Overnight Sauerkraut Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 24 hours 50 minutes
- Yield: 10-12 servings
- Category: Condiment
- Method: No-Cook
- Cuisine: German
- Diet: Vegetarian
Description
This Easy Overnight Sauerkraut Recipe combines freshly shredded cabbage, carrots, and garlic with a flavorful spiced marinade for a simple and delicious fermented side dish. Perfect for beginners, the recipe uses a quick simmered brine with sugar, sea salt, peppercorns, cloves, bay leaves, olive oil, and vinegar to create a crisp, tangy sauerkraut ready in just 24 hours of refrigeration.
Ingredients
Vegetables
- 2 medium heads of cabbage (4 lb)
- 3 carrots
- 4–5 large garlic cloves
Marinade
- 4 cups water
- 1/2 cup granulated sugar
- 2 1/2 Tbsp sea salt
- 10 peppercorns
- 5–6 whole cloves
- 4 bay leaves
- 1/2 cup olive oil
- 2/3 cup white vinegar (5%)
Instructions
- Prepare the Vegetables: Remove the outermost leaves from the cabbages, cut each into quarters, and finely shred them using a knife or mandolin for even texture. Discard the core or optionally trim and eat it as it’s very nutritious. Grate the carrots and very finely dice the garlic cloves. Combine all the prepared vegetables in a large mixing bowl.
- Make the Marinade: In a medium saucepan, combine 4 cups of water, 1/2 cup granulated sugar, 2 1/2 tablespoons sea salt, 10 peppercorns, 5-6 whole cloves, and 4 bay leaves. Bring the mixture to a boil, then reduce to a simmer for 10 minutes to meld the flavors. Remove from heat and stir in 1/2 cup olive oil and 2/3 cup white vinegar. Allow the marinade to cool for 10 minutes.
- Combine and Weigh Down: Strain out the peppercorns and bay leaves from the marinade. Pour the cooled marinade over the vegetable mixture and stir thoroughly to combine. Place a weight—such as a flat dinner plate topped with a large bowl of water—over the mixture to press the vegetables as it cools, helping to release their juices and begin fermentation.
- Jar and Refrigerate: Transfer the sauerkraut and all remaining marinade liquid into a large jar, ensuring the vegetables are fully submerged to prevent spoilage. Seal the jar with a lid and refrigerate for 24 hours before serving to allow the flavors to develop.
Notes
- Using a mandolin for shredding cabbage ensures uniform thinness and crunchiness.
- The core of the cabbage is edible and nutritious; feel free to include it for extra flavor.
- Make sure the vegetables remain submerged under the marinade to avoid mold during fermentation.
- The sauerkraut can be stored refrigerated for up to 2 weeks for continued flavor development.
- Adjust the amount of garlic according to your taste preference.
