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Red Sauerkraut

Yield 9 servings (serving size: about 1/2 cup drained sauerkraut)
This simplified version requires little of the labor of traditional kraut. For a more robust result, cut cored cabbage into quarters and slice crosswise into thin strips instead of shredding it.

Ingredients

  • 7 cups shredded red cabbage (about 1 [2-pound] cabbage)
  • 1 cup shredded carrot
  • 2 1/2 tablespoons kosher salt
  • 1 3/4 cups white vinegar
  • 2 teaspoons caraway seeds
  • 1 1/2 teaspoons mustard seeds
  • 1 1/2 teaspoons black peppercorns
  • 1/2 teaspoon whole allspice
  • 1 cup water
  • 1 teaspoon sugar

Nutrition Information

  • calories 22
  • caloriesfromfat 4 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 5.2 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 180 mg
  • calcium 29 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature 24 hours, tossing occasionally.

  2. Bring vinegar and next 4 ingredients (through allspice) to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Cover and let stand at room temperature 24 hours.

  3. Rinse cabbage thoroughly under cold water. Drain cabbage; squeeze dry. Place cabbage in large bowl.

  4. Strain vinegar mixture through a colander over a bowl; discard solids. Stir 1 cup water and sugar into vinegar; pour over cabbage mixture, pressing down to immerse. Cover and refrigerate 5 days. Store in an airtight container in refrigerator up to 1 week.