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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 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 |
Directions:
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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