Red Sauerkraut

Name: Red Sauerkraut
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 2 teaspoons black peppercorns; 2 teaspoons caraway seeds; 237 milliliters shredded carrot; 3 Tbsps kosher salt; 2 teaspoons mustard seeds; 2 liters shredded red cabbage (about 1 [2-pound] cabbage); 1 teaspoon sugar; 237 milliliters water; 414 milliliters white vinegar; 1 teaspoons whole allspice

You can never have too many side dish recipes, so give Red Sauerkraut a try. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 45 calories, 1g of protein, and 0g of fat per serving. This recipe serves 9. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up cabbage, caraway seeds, kosher salt, and a few other things to make it today.

Instructions

Combine first 3 ingredients in a large bowl. Weigh down cabbage with a smaller bowl filled with cans.

Ingredients you will need

Cabbage

Equipment you will use

Bowl

Let stand at room temperature 24 hours, tossing occasionally.

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.

Ingredients you will need

Allspice

Vinegar

Equipment you will use

Sauce Pan

Rinse cabbage thoroughly under cold water.

Ingredients you will need

Cabbage

Water

Drain cabbage; squeeze dry.

Ingredients you will need

Cabbage

Place cabbage in large bowl.

Ingredients you will need

Cabbage

Equipment you will use

Bowl

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.

Ingredients you will need

Cabbage

Vinegar

Sugar