Quick Kraut – 10 Minutes or Less!

Some dishes just aren’t complete without a topping of sauerkraut. Nothing tastes better than making it fresh, but who can wait 20 days to satisfy a kraut craving!? This recipe isn’t traditional fermented kraut, but you may like it even better.  Once you’ve tried homemade Quick Kraut, it’ll be tough to go back to the stuff on the shelf!   

What are you going to top with Quick Kraut? Tag us @PearlAndJohnny with pictures of your Quick Kraut masterpiece.



What You'll Need

3/4 cup water
1/2 cup White vinegar
1 Pearl & Johnny Dill-icious Pickle Kit
4 cups cabbage, thinly sliced
1 cup shredded carrots (optional)


1.  Combine water, vinegar, and dill pickle mix in a medium saucepan and bring to a boil.  Once boiling, reduce to medium heat and remove whole black peppercorns from the mix.

2.  Add cabbage (and carrots if using) and gently toss with brine until the cabbage is completely wilted.

3.  Spoon into the jar. Add liquid just to cover the kraut. Refrigerate and enjoy!

And there you have it! A condiment that usually takes weeks to make is ready to serve in minutes. Once the kraut is prepared, use it to top a reuben sandwich, serve with brats or other sausages, or enjoy on top of porkchops — it’s so tasty you might just eat it with a spoon!

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