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ChowChow-Style Sauerkraut

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This quick, unfermented sauerkraut gets an extra boost of flavor and color from seasonings traditionally found in Southern chowchow. Its sweet, pickle-y tang makes it a great alternative to boring store-bought ‘kraut.

Makes: 4-6 servings

  • 1 tablespoon canola oil
  • 1 cup thinly sliced shallots
  • 4 ½ cups finely shredded green cabbage (or 1 10-ounce package shredded green cabbage)
  • 13 cup cider vinegar
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 1 cup German pilsner
  • 1 teaspoon caraway seeds
  • ½ teaspoon mustard seeds
  • 4 juniper berries
  • ½ teaspoon celery seeds
  • ½ teaspoon dry mustard
  • ¼ teaspoon turmeric
  • pinch of crushed red pepper flakes


1. Pour oil into a Dutch oven or large saucepot over medium heat. Add the shallots and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. 

2. Add the cabbage, vinegar, sugar and salt, then cook, stirring often, until just wilted and slightly softened, about 4 to 6 minutes. 

3. Add the beer, caraway seeds, mustard seeds, juniper berries, celery seeds, dry mustard, crushed red pepper and turmeric. Stir to combine and bring to a boil. 

4. Reduce the heat to a simmer and cook, uncovered, until the cabbage is tender, but still has a slight crunch, and most of the liquid has evaporated, about 15 to 20 minutes. Taste for salt and add if needed. 


Choose a German Pilsner for this recipe

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