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Easy Overnight Sauerkraut Recipe

Easy overnight sauerkraut recipe from @natashaskitchen

My mom has been making sauerkraut for as long as I can remember. It was a staple in our house growing up and it is a very common recipe made by Russian and Ukrainian folks.

The traditional version is amazing but takes several days to make but this sour cabbage is done overnight. This sauerkraut is eaten as a side/salad and is delicious paired with mashed potatoes, buckwheat, or anything else you might eat with a pickle.

Ingredients for the Overnight Sauerkraut:

2 medium heads of cabbage (4lb)
3 carrots
4-5 large garlic cloves

Sauerkraut Marinade Ingredients:

4 cups water
1/2 cup granulated sugar
2 1/2  Tbsp of sea salt
10 pepper corns
5-6 whole cloves
4 bay leaves
1/2 cup olive oil
2/3 cup white vinegar (5%)

Easy Overnight Sauerkraut Recipe

How To Make Overnight Sauerkraut Salad:

1.Remove the outermost leaves of the cabbages, cut them into quarters and shred finely (use a mandolin to do this if you know what’s good for you ;)). Discard the core, or trim it and eat it – it’s very tasty and healthy!

Place shredded cabbage in a large mixing bowl. Grate 3 carrots and very finely dice 4 garlic cloves, add everything to the bowl with shredded cabbage.

Easy Overnight Sauerkraut Recipe-2

2. In a medium cooking pot add the first 6 marinade ingredients: 4 cups of water, 1/2 cup sugar, 2 1/2  Tbsp of sea salt, 10 peppercorns, 5 cloves and 4 bay leaves)bring to a boil and simmer for 10 minutes. After the time is up, stir in 1/2 cup of olive oil and 2/3 cup of vinegar then remove the pot from the stove to let it cool for 10 minutes.

Easy Overnight Sauerkraut Recipe-7

3. Remove peppercorns and  bay leaves from marinate then pour in the mixing bowl with vegetables and stir everything together until well combined. Now place a weight over your mixture until if fully cools. We put a flat dinner plate over the salad then placed a large bowl of water over the top to weigh it down.

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4. Transfer cooled sauerkraut to a large jar, along with the leftover juice to fully submerge it, place the lid on top  and place in the fridge for 24 hours.

Easy overnight sauerkraut recipe from @natashaskitchen

Easy Overnight Sauerkraut Recipe-6

Easy overnight sauerkraut recipe from @natashaskitchen

Easy Overnight Sauerkraut Recipe

5 from 10 votes
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Easy overnight sauerkraut recipe from @natashaskitchen
My mom has been making sauerkraut for as long as I can remember. It was a staple in our house growing up and it is a very common recipe made by Russian and Ukrainian folks. The traditional version takes several days to make but this sour cabbage is done overnight. This sauerkraut is eaten as a side/salad and is amazingly good paired with mashed potatoes, buckwheat, or anything else you might eat with a pickle.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8 Varies by Season
Servings: 10 -12

Ingredients

  • 2 medium heads of cabbage 4lb
  • 3 carrots
  • 4-5 large garlic cloves

Marinade Ingredients:

  • 4 cups water
  • 1/2 cup granulated sugar
  • 2 1/2 Tbsp of sea salt
  • 10 pepper corns
  • 5-6 whole cloves
  • 4 bay leaves
  • 1/2 cup olive oil
  • 2/3 cup white vinegar 5%

Instructions

  1. Remove the outermost leaves of the cabbages, cut them into quarters and shred finely (use a mandolin to do this if you know what’s good for you ;)). Discard the core, or trim it and eat it – it’s very tasty and healthy! Place shredded cabbage in a large mixing bowl. Grate 3 carrots and very finely dice 4 garlic cloves, add everything to the bowl with shredded cabbage.
  2. In a medium cooking pot add the first 6 marinade ingredients: 4 cups of water, 1/2 cup sugar, 2 1/2 Tbsp of sea salt, 10 peppercorns, 5 cloves and 4 bay leaves) bring to a boil and simmer for 10 minutes. After the time is up, stir in 1/2 cup of olive oil and 2/3 cup of vinegar then remove the pot from the stove to let it cool for 10 minutes.
  3. Remove peppercorns and bay leaves from marinate then pour in the mixing bowl with vegetables and stir everything together until well combined. Now place a weight over your mixture until if fully cools. We put a flat dinner plate over the salad then placed a large bowl of water over the top to weigh it down.
  4. Transfer cooled sauerkraut to a large jar, along with the leftover juice to fully submerge it, place the lid on top and place in the fridge for 24 hours.

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Easy Overnight Sauerkraut Recipe-11

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Yelena Goleta
    August 11, 2018

    Hi Natasha, I don’t want to use Vinegar. What can I use & How would the recipe change? Reply

  • Julia
    November 10, 2017

    Hey loved this salad! Gave some to my mom and she said she licked her plate! Lol. Do you know if this would work with the purple cabbage as well? And would the juice work on pickling just beets? Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Julia, I haven’t tested either one, but I do think it is worth an experiment! I would probably mix the purple cabbage in – maybe do half and half with green and purple cabbage. I’m not sure about the pickling beets, if it would work with the same process – I haven’t tried that so I can’t really advise. Reply

  • Yelena
    September 14, 2017

    Hello Natasha, what do you mean by 5 cloves? Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Yelena, it is a dry, whole spice. I have it in the tiny dish with the peppercorns if you can see them there. Here is another look at what they are/what they look like. They can be find in the spice section of most grocery stores (sometimes sold in bins by weight, like at Fred Meyer) Reply

  • Kathy
    August 21, 2017

    I’m sugar intolerant and this salad sounds amazing. Can you make it with a different sweetener, like honey or agave? Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Kathy, to be honest, I haven’t tried any other substitutes so I’m not sure how it would affect the flavor of the sauerkraut. If you test it out, let me know how it goes. Reply

  • Anastasija
    May 25, 2017

    Natasha, do you think it would work with that red/purple cabbage? Reply

    • Natasha
      natashaskitchen
      May 25, 2017

      I haven’t tried that so I’m not sure… it would be a different color that’s for sure, but I’m not sure since I just haven’t tried that. A quick search on google shows that there are some recipes for it online so it might work well. If you test it out, let me know how it goes! 🙂 Reply

  • Natalie
    March 9, 2017

    Natasha –
    How does it compare to the traditional 4 day recipe? Different flavor or more crunchy? Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi Natalie, this one is more of a marinated salad while the traditional one is more of a true sauerkraut. They both taste great just different. The traditional one is probably still just as crunchy. Reply

  • oksana mnyagonchak
    February 24, 2017

    will ground clove work ? Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      Hi Oksana, I haven’t tried that so I’m not 100% sure what amount to substitute or how it would change the flavor. I do remove the cloves from the syrup so I would suggest trying it with less when using ground or it may overwhelm the syrup. Reply

  • Christina
    February 11, 2017

    This is so so so so good!!!!! And so so Easy to make!!!!!! Ahhhh thank you Again Natasha!!! What would I do with out your recipes, I would be lost for sure!!! All your recipes are just amazing!! 😍😍😍😍😍😍😍😍😍❤️❤️❤️❤️❤️❤️ Reply

    • Natasha's Kitchen
      February 13, 2017

      You’re welcome Christina! Thank you for the wonderful compliment!! 🙂 Reply

  • January 16, 2017

    Hi Natasha! For how long can I keep this salad in the fridge before it goes bad? Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      It does store well and can be enjoyed for at least a week and probably up to 2 weeks. Reply

  • Denise
    December 10, 2016

    Loved this recipe, easy & delicious! My party loved it. Reply

    • Natasha
      natashaskitchen
      December 10, 2016

      Denise, thank you for the wonderful review ! 😁 Reply

  • Oksana
    October 14, 2016

    Can u use this sauerkraut in soup or is this only a salad thing? Just made it and I don’t think we will eat 2 jars in a week.. Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      Hi Oksana, I haven’t tried the overnight sauerkraut that way but I think it would work in soup. You can also add it to braised cabbage for more flavor 🙂 Reply

  • Nita
    August 31, 2016

    Natasha, what type of vinegar are you using? I was intending to try either apple cider or white wine. Didn’t know if you were using distilled white. Thanks, Nita Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Oh sorry I didn’t specify. It is a distilled white vinegar (5%). You can see a photo of the bottle beneath the list of ingredients. Reply

  • Olya
    June 29, 2016

    Natasha i have a question, would it still taste good if I don’t add the garlic? My hubby is not a big fan of garlic… Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      Hi Olya, yes it will be fine without the garlic, but to be honest, you can’t really sense the garlic after it’s been marinating overnight. He may not even notice it’s in there 😉 Reply

  • Nancy Dixon
    June 8, 2016

    Hi Natasha,
    I am a little confused regarding the liquid. You said to weigh down the sauerkraut with a plate and something heavy. When jarring the sauerkraut is the liquid removed or included? I love sauerkraut, haven’t had it in a very long time and am anxious to try your recipe. Thanks for your help. Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      Nancy, transfer enough liquid for the cabbage to be fully submerged. Let me know how it turns out 😀. Reply

  • anna
    February 22, 2016

    how long will this keep? Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      Anna, usually it keeps at least a week with refrigeration. Hope this helps 😃. Reply

  • Larissa S.
    January 19, 2016

    Do you think I could substitute sugar with honey? Or maybe xylitol? Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Hi Larissa, to be honest, I haven’t tried any other substitutes so I’m not sure how it would affect the flavor of the sauerkraut. If you test it out, let me know how it goes. Reply

  • Terri
    September 16, 2015

    Hi – Can’t wait to try this since every other recipe I’ve tried from your site has been awesome!

    I have a quick question though – do you or have you tried canning this, like for later later or winter, and if so how long did you have it in a water batch? Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      Hi Terri, I haven’t tried canning it. As it is, it only stays good if refrigerated. I think it would have to be a completely different recipe to stay good canned at room temperature. Reply

  • Luba
    August 18, 2015

    Natasha, I am trying to use little or no refined sugar in my cooking but I really want to make this. Do you think it would be ok in flavor if I used stevia leaves instead of the half a cup of sugar. I have some growing in my garden and the leaves are really sweet when you bite into it. Reply

    • Natasha
      natashaskitchen
      August 18, 2015

      Luba, I haven’t experimented with stevia leaves so can’t really recommend it. But if you try them in this recipe, let me know how you like it, since someone else might have the same question. Reply

  • Martha
    June 21, 2015

    Simple to make and very delicious. I have never liked sauerkraut, but I can’t get enough of this. Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Martha, thank you for the great review :). Reading your comment made me crave some Sauerkraut :D. Reply

  • Jakub Przedzienkowski
    May 17, 2015

    Made this today with 4#s of Cabbage yield is 2 gal jars of cabbage and liquid. Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      Wow that is alot of sauerkraut! What are your plans for it? Reply

  • Brandy
    November 11, 2014

    I just made it! Can’t wait to try it tomorrow. It makes a ton! How long will it be good in the fridge?
    Thanks! Reply

    • Natasha
      natashaskitchen
      November 11, 2014

      Brandy, this cabbage is best used within couple weeks when stored in the fridge, that’s if you will have any left by than :). Reply

  • Natasha
    October 29, 2014

    Tastes great!
    Made this like 5 times already and totally love it.
    Just wanted to ask when you serve it do you squeeze out the juice a little or live it juicy.
    Seems like it’s very sticky not falling apart when I serve just straight from the can
    Thanks Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      I let it drain a little before serving, but I don’t really squeeze it out. You could if you wanted to; I don’t think it will make a difference in flavor. I like it a little juicy when I’m serving it with potatoes :). Reply

  • Chris in Spokane Valley
    October 8, 2014

    Dumb question…is it okay to use red and green cabbage? Reply

    • Natasha
      natashaskitchen
      October 8, 2014

      I haven’t tried it that way, but I think that should be fine. Let me know how it goes 🙂 Reply

  • Tanya
    September 23, 2014

    Thank you for this recipe, I have made it twice and both times it was gone in two day. I also had to print my mom a copy, she loves it. Thank You again. Reply

    • Natasha
      natashaskitchen
      September 24, 2014

      That’s fantastic! I’m so happy to hear that you and your Mom love it 🙂 Reply

  • natasha
    September 8, 2014

    Awesome!

    Made it this Friday and today is Monday and its GONE!
    YUMMY YUMMY
    also made it without the cloves( didn’t have any at the time) and turned out very good 😉 Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      Natasha, thank you for the great feedback, seems like you really liked the recipe if it’s all gone so quick. Reply

  • Tanya S
    August 25, 2014

    what do you mean by 5-6 cloves for the marinade? Reply

    • Natasha
      natashaskitchen
      August 25, 2014

      Tanya, cloves are spices that are used in canning and can be purchased in most of the grocery stores. Click here to read more about them. Reply

  • August 21, 2014

    I’ve been using the traditional recipe forever, but this one is great since you don’t have to wait that long! I love the thinly shredded cabbage on your pictures, exactly the way I like it 🙂 Reply

    • Natasha
      natashaskitchen
      August 21, 2014

      Thank you Lyubomira, thinly shredded cabbage is my hubby’s work :), I will let him know. Reply

  • Tatyana Koval
    August 21, 2014

    Does this cabbage only good for a few days after made or it can last longer. And for how long can it be stored for in the fridge.? Reply

    • Natasha
      natashaskitchen
      August 21, 2014

      Tatyana, this cabbage is best used within couple weeks when stored in the fridge, that’s if you will have any left by than :). Hope this helps. Reply

  • Liz
    August 21, 2014

    Thank you for the nice recipe. Reply

  • Liana
    August 21, 2014

    This looks so delicious! What kind of a mandoline shredder did you use? Brand? Is it easy to use? I have been looking all over for a good one. Please let me know! Thanks! Reply

    • Natasha
      natashaskitchen
      August 21, 2014

      Liana, we use mandoline shredder from Zyliss. It is easy to use and can be placed over large bowl while you do the work. Plus it folds in half for storage. Reply

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