Sauerkraut
By á-4202
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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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