Homemade Sauerkraut
Next time make your own sauerkraut instead of store-bought, it's so easy to make, and there is no comparison between this two versions. Homemade one tastes a lot better, I just made my second bunch. I finished the first bunch within 3 days :-)
Yield
8 servingsPrep
5 minCook
25 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
cabbage
shredded |
|
| 1 | each |
onions
thinly sliced, white or yellow |
|
| 1 | tablespoon |
sea salt
flakes |
|
| 1 | cup |
white vinegar
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
cabbage
shredded |
|
| 1 | each |
onions
thinly sliced, white or yellow |
|
| 15 | ml |
sea salt
flakes |
|
| 237 | ml |
white vinegar
|
|
| 59 | ml |
sugar
|
|
Directions
In a medium saucepan, mix together cabbage, onion, salt, vinegar and sugar until well combined.
Cover and bring to a boil over medium-high heat, and cook for about 25 minutes, or until cabbage becomes soft. Stir occasionally.
Remove from heat and let cool for a while.
Serve or place sauerkraut into a jar, seal it well and put in refrigerator for up to a least one month.
