Red Sauerkraut

recipe
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.

Yield:

9 servings (serving size: about 1/2 cup drained sauerkraut)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Mark Scarbrough,

August 2008
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