This sauerkraut recipe is quick and easy to make for a great side dish or last-minute topping for hot dogs. It reminds me of visiting my grandparents when we always had kielbasa and sauerkraut for our holiday feasts.
Ingredients
- 1 cup water
- 1 cup distilled white vinegar
- ½ onion , diced
- 1 head cabbage , cored and shredded
- 0.75 teaspoons sea salt
- 0.5 teaspoons celery seed
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder
- ground black pepper to taste
Instructions
-
1
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.
-
2
Uncover and stir cabbage. Cover again and cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Barley Black Bean Burgers
These veggie burgers will firm up as they cook on the grill. Great with all the trimmings.
Restaurant-Style Prime Rib Roast
Learn how long to cook prime rib with this rib roast recipe that took years to formulate. It makes the most out of this cut of meat and is perfect for any special occasion.
Homemade Dill Pickles
Make dill pickles in a crock! Mix up a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, and you'll get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the pickles as they're fermenting at an appropriate temperature, you'll get crunchy pickles.