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Quick Sauerkraut

Quick Sauerkraut

Servings: 6 Cups

Most sauerkraut recipes require days of preparation.  While those versions are preferred, this cooked version will speed up the process when you simply don’t have the time.

1 Head Cabbage, Outer Leaves Removed, Thinly Sliced
1/2 Cup Distilled White Vinegar
1 Tablespoon Coarse Sea Salt

In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water.  Cover, and cook over medium heat, stirring occasionally until cabbage is tender (30-35 minutes).  Add more water if necessary.  Store in the refrigerator for up to 2 weeks.

*Adapted from the book Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.


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