Quick Crispy Sauerkraut in a Jar Without Vinegar
Very quick and simple, healthy and tasty! Quick crispy sauerkraut in a jar without vinegar will be ready in just a couple of days because it’s soaked in brine. This speeds up the fermentation process, while the cabbage stays juicy and crunchy!
Updated : 29 September, 2025
Easy
More than 1 hour.
Ingredients
1
White cabbage
1
Carrot
1 liter
Water
1 tablespoon
Sugar
2 tablespoon
Salt
2
Laurel leaf
5
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose a small head of cabbage, preferably a late variety that is sweet and juicy - this makes the best sauerkraut. Adjust the amount of carrots to your taste - I used a little, but you can skip it or add more. You can also omit pepper and bay leaves.
Step 2
This quick recipe uses brine. First, prepare the brine. How? Pour clean cold water into a saucepan, pot, or small casserole. Bring it to a boil. Add salt, sugar, and spices. Stir and boil for 2 minutes over high heat. Turn off the heat and let the brine cool completely.
Step 3
Remove the outer leaves from the cabbage head and rinse it. Shred finely with a knife, mandoline, or vegetable peeler. Place the shredded cabbage in a large bowl.
Step 4
Wash and peel the carrots. Grate them on a coarse grater.
Step 5
Add carrots to the cabbage. Mix the vegetables well with your hands, squeezing slightly so the cabbage releases juice and softens.
Step 6
Take a glass jar of suitable size. For my small head, a 1.5 L jar was too small; I needed a 2 L one. Pack the cabbage into the jar, pressing it lightly with your fist. Stop when the cabbage reaches the “shoulders” of the jar - this space is for brine.
Step 7
Pour the cooled brine over the cabbage so it is fully covered - this is important, otherwise the cabbage may dry out. Leave the jar at room temperature, uncovered, for 24 hours. During this time, pierce the cabbage a couple of times with a long wooden skewer or knitting needle to release gas. Taste after 24 hours - it may already be ready. Mine took 2 days. Some say it can take 3.
Step 8
Monitor your cabbage. Keep it on the counter at room temperature throughout fermentation, piercing with a stick regularly. Once ready, store the cabbage in the refrigerator right in the jar. Serve without the brine, adding onion, herbs, or cranberries if you like. Enjoy!