Description
Easy homemade sauerkraut is a snap to make. Just mix the brine, pour it over chopped cabbage and refrigerate. In a few hours it’s ready to eat and the longer it sits, the better it tastes. Plus fermented foods are super healthy! This recipe is sugar-free, gluten-free, paleo, Whole30 and vegan.
Ingredients
Units
Scale
- 5 cloves of garlic, peeled
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt (kosher salt or pink Himalayan salt both work well)
- 1 teaspoon each caraway seeds and whole peppercorns
- red or green cabbage, chopped
- (optional) 1 or 2 carrots, grated
Instructions
- Pour 2 cups of water and 2 cups of vinegar into a saucepan and heat until simmering.
- Add garlic cloves and simmer for 4 – 5 minutes.
- Add salt and bring mixture to a boil until salt is dissolved.
- Chop cabbage and carrots (if desired) for pickling.
- Place chopped vegetables in a clean jar, packing tightly.
- Sprinkle each jar with a combination of caraway seeds and whole peppercorns.
- Fill each jar with the hot pickling liquid, dividing the garlic cloves among your jars.
- Seal tightly, let cool, and refrigerate for a at least 3 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: recipe
- Method: stovetop
- Cuisine: German