Recipe courtesy of Bocadillos Slow Roasted Sandwich Shop

Marie's Sauerkraut

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


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 


  1. 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
  2. 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.)
  3. 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.
  4. 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.