Quick Fresh Sauerkraut

"This is a combination of recipes from "Eating Well" and "Everyday Food" and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here! It isn't quite like the real thing, but is very easy! I hope that you enjoy!"
 
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Quick Fresh Sauerkraut created by Jennifer W.
Ready In:
1hr
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
  • Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
  • Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
  • This can be kept in the fridge for 2 weeks.

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  1. suzsaucedo
    I added thinly chopped Tabasco green beans. Adds a great Spicey taste on a hot dog
     
  2. William D.
    Not bad on a hot dog but mine never turned red, just an ugly whitish color. Did you add something I am not seeing?
     
  3. REBECKY0
    if i don't use oil will this be safe to can?
     
  4. dickeysue
    I just had an appendectomy and will be on strong antibiotics for 10 days. Apparently, antibiotics kill both bad and good bacteria and after you finish this treatment, it is recommended you take probiotic supplements or eat probiotic foods like yogurt and fermented foods like sauerkraut to help restore the good bacteria. Would this sauerkraut recipe classify as a "fermented' food or should I make a more traditional sauerkraut which I understand takes about 2 months?
     
  5. carnyman
    Is this recipe good for canning? It should have enough acid in it.
     

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