“ready a lot quicker”
No, don’t let me mislead.
it’s a delicious but VERY mild kraut at 3 to 4 weeks.
It’s a great side-dish for pork, “out of this world” with Carolina style bbq IMO.
It can be made easily most any time of the year too.
One of my favorite ways is one my Dad came up with more than 50 years ago. Brown some thick pork chops until barely done and set them aside. If there is not much fat in the pan add a bit of oil. Add rinsed and well drained kraut and some sliced thin onions. A good amount of fresh ground pepper. Brown the kraut, you have to stir up regularly as the liquid cooks off (hence the well drained). The kraut will dry and brown and get sweeter. When it looks good (you’ll know) add the pork chops on top, turn off the heat and I cover with a glass lid and let sit for about 15 minutes. Yum Yum Yum