Homemade Sauerkraut
Prepare this speedy and uncomplicated sauerkraut recipe for a fantastic side dish or a spur-of-the-moment topping for hot dogs. It evokes memories of visiting my grandparents, where kielbasa and sauerkraut were a constant presence during our holiday feasts.
Ingredients
- 1 cup water
- 1 cup distilled white vinegar
- ½ onion, diced
- 1 head cabbage, cored and shredded
- ¾ teaspoon sea salt
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ground black pepper to taste
Instructions
- Combine water, 1/2 cup vinegar, and onion in a pot over high heat. Add cabbage, salt, celery seed, onion powder, garlic powder, and pepper, then pour remaining 1/2 cup vinegar over top. Cover and bring to a boil. Reduce the heat and simmer for 3 minutes.
- Uncover and stir cabbage. Cover again and cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition
Calories: 46kcalCarbohydrates: 10gProtein: 2gSodium: 213mgPotassium: 325mgFiber: 3gSugar: 5gVitamin C: 60mgCalcium: 83mg
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