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Sauerkraut

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Ingredients

  • 1 1 1 cup water
  • 1 1 1 cup water
  • 1 1 1 cup water
  • 1 1 1 cup distilled white vinegar, divided
  • 1 1 1 cup distilled white vinegar, divided
  • 1 1 1 cup distilled white vinegar, divided
  • 1/2 1/2 1/2 onion, diced
  • 1/2 1/2 1/2 onion, diced
  • 1/2 1/2 1/2 onion, diced
  • 1 1 1 head cabbage, cored and shredded
  • 1 1 1 head cabbage, cored and shredded
  • 1 1 1 head cabbage, cored and shredded
  • 3/4 3/4 3/4 tsp sea salt
  • 3/4 3/4 3/4 tsp sea salt
  • 3/4 3/4 3/4 tsp sea salt
  • 1/2 1/2 1/2 tsp celery seed
  • 1/2 1/2 1/2 tsp celery seed
  • 1/2 1/2 1/2 tsp celery seed
  • 1/2 1/2 1/2 tsp onion powder
  • 1/2 1/2 1/2 tsp onion powder
  • 1/2 1/2 1/2 tsp onion powder
  • 1/2 1/2 1/2 tsp garlic powder
  • 1/2 1/2 1/2 tsp garlic powder
  • 1/2 1/2 1/2 tsp garlic powder
  • to black pepper to taste
  • to black pepper to taste
  • to black pepper to taste

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1) Combine water, 1/2 of the vinegar and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 mins.

2) Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 - 15 mins more.

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