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.

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

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.

Nutritional Information

Calories:

22 (4% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

0.9g

Carbohydrate:

5.2g

Fiber:

1.5g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

180mg

Calcium:

29mg