Crunchy, tangy tasting, quick-cooking sauerkraut in 10 minutes.


  • 1/2 head of a medium-sized fresh cabbage
  • 2 Tbsp. champagne vinegar
  • 1 Tbsp. verjus ( juice from sour grapes or crab-apples)
  • 3/4 to 1 Tbsp. sugar
  • Salt and pepper to taste

Cut out and discard cabbage core. Thinly slice the leaves.

In a medium pot, combine cabbage, vinegar, sugar, verjus, and 1/4 cup of water. Season with salt and pepper.

Once the water starts boiling, mix the cabbage well, and turn off heat. Transfer to a bowl and let it marinate for 10 minutes. Stir occasionally and season with a tinge of salt and pepper.

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