Marie's Sauerkraut

Total Time:
2 hr 25 min
1 hr 15 min
10 min
1 hr

Ten 2-ounce servings

  • Pickling Sachet:
  • 1 teaspoon whole cloves
  • 1 teaspoon anise
  • 1 teaspoon whole coriander
  • 1 teaspoon crushed red pepper
  • 1 teaspoon whole allspice
  • 1 teaspoon juniper berries
  • 1 stick cinnamon
  • 1 bay leaf
  • Sauerkraut:
  • 1/2 head red cabbage
  • 1/2 head green cabbage
  • 2 cups apple cider vinegar
  • 1 1/2 cups sugar
  • 2 teaspoons pickling spice
  • 1 tablespoon granulated garlic
  • 1 tablespoon coarsely ground black pepper
  • 1 1/2 tablespoons kosher salt
  • For the pickling sachet: Place the cloves, anise, coriander, crushed red pepper, allspice, juniper berries, cinnamon and bay leaf in a small saute pan and heat over medium heat, stirring constantly, until aromatic. Remove from heat and let cool

  • Make a sachet: Cut cheesecloth into a large square, place the spices in the center and wrap in a bundle and tie to secure. (Alternatively, you can use a square piece of foil: Poke small holes in the square, place the spices inside and wrap up.)

  • For the sauerkraut: Shred both cabbages into a bowl and set aside. Put the vinegar, sugar and 6 cups of water in a large pot over medium heat; stir until the sugar dissolves.

  • Add the pickling sachet, granulated garlic, pepper and salt and stir to combine. Add the shredded cabbage and bring the mixture to a boil. Boil for 30 minutes, then reduce the heat and let the mixture simmer for another 30 minutes.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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