Bratwurst with Homemade Quick Kraut
We love the flavour of sauerkraut but the downside to it is that it does take some time to ferment, and when a craving hits you don’t want to wait weeks. Quick Kraut is the solution – it’s a pickled cabbage that mimics the tangy flavour of fermented sauerkraut but is ready to eat in just a couple of hours.
How long will it take?
2 hours
What’s the serving size?
4
What do I need?
- 4 Bratwurst sausages
For the Quick Kraut
- 1 green cabbage, finely shredded
- 1 tsp salt
- ½ cup apple cider or white vinegar
- 1 ½ tsp sugar
- ½ cup water
- ½ tsp freshly ground black pepper
- ½ tsp chilli flakes, optional
- 2 tsp caraway seeds
How do I make it?
- Make the Quick Kraut by adding the cabbage to a large bowl. Sprinkle salt over the cabbage and massage it with your hands for 2 minutes to soften it.
- In a separate bowl whisk together vinegar, water, sugar, pepper, chilli flakes, and caraway seeds.
- Pour liquid mixture over cabbage and mix well. Transfer to a lidded jar or container, then press the cabbage down so it is submerged in the liquid. Sit at room temperature for 30 minutes, then refrigerate until serving – at least 1 hour for the best flavour.
- Meanwhile cook the bratwurst sausages on the barbecue or in a grill pan over medium-high heat.
- Divide Quick Kraut between plates and top with bratwurst.
