- Calories 22
- Caloriesfromfat 4%
- Fat 0.1g
- Satfat 0.0g
- Monofat 0.0g
- Polyfat 0.1g
- Protein 0.9g
- Carbohydrate 5.2g
- Fiber 1.5g
- Cholesterol 0.0mg
- Iron 0.5mg
- Sodium 180mg
- Calcium 29mg
Red 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.
How to Make It
Step 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.
Step 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.
Step 3
Rinse cabbage thoroughly under cold water. Drain cabbage; squeeze dry. Place cabbage in large bowl.
Step 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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