- Level: Easy
- Total: 2 hr 25 min
- Active: 1 hr 15 min
- Yield: Ten 2-ounce servings
Ingredients
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
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.
