Sauerkraut

By á-4202

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

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.