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Categories:
whole cloves anise whole coriander red pepper whole allspice juniper berries cinnamon bay leaf red cabbage green cabbage apple cider vinegar sugar pickling spice garlic ground black pepper kosher salt
Viewed: 88 - Published at: a year agoIngredients
- 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
Method
- 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.
