Name: Marie's Sauerkraut
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: Ten 2-ounce servings
Ingredients: 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; 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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