I love homemade condiments of any kind; I make killer mustard and mayos, and sauerkraut when I dig up some patience. Traditionally, kraut in my house was simple but time consuming. Spread layers of thinly sliced cabbage and kosher salt in non-reactive container, let sit for six weeks. It’s always worked, so I was doubtful when a friend told me a shortcut. Oh, excuse me, they are all “life hacks” now, aren’t they?
1 head cabbage, thinly sliced
1 onion, halved and thinly sliced
1 1/4 cups apple cider vinegar
1/3 cup apple cider
1 tablespoon crushed toasted caraway seeds
2 tablespoons kosher salt
Mix in non-reactive bowl, cover, microwave five minutes, let set 15 minutes and you’re good to go. Will keep covered in frig for a week or more. My first batch I skipped the caraway.
You may also skip the apple cider without harming the resulting product.
Homemade Sauerkraut Recipe