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
Scale
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.
