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.
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- Calories: 22
- Calories from fat: 4%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.9g
- Carbohydrate: 5.2g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 180mg
- Calcium: 29mg
- 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
- 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.
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