Easy Overnight Sauerkraut
Easy Overnight Sauerkraut takes about 50 minutes from beginning to end. This recipe serves 10. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 191 calories. For 54 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 123 people have tried and liked this recipe. Head to the store and pick up bay leaves, cabbage, water, and a few other things to make it today. It works well as a side dish. It is brought to you by Natashas Kitchen. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is awesome. Easy Pork and Sauerkraut, Easy Cabbage Rolls with Sauerkraut, and Easy Slow Cooker Kielbasa Sauerkraut Potatoes are very similar to this recipe.
Servings: 10
Preparation duration: 40 minutes
Cooking duration: 10 minutes
Ingredients:
4 bay leaves
2 medium heads of cabbage (4lb)
3 carrots
4-5 large garlic cloves
½ cup olive oil
10 pepper corns
2½ Tbsp of sea salt
½ cup sugar
4 cups water
Equipment:
mixing bowl
stove
pot
Cooking instruction summary:
Remove the outermost leaves of the cabbages, cut them into quarters and shred finely (use a mandolin to do this if you know whats good for you ;)). Discard the core, or trim it and eat it its very tasty and healthy! Place shredded cabbage in a large mixing bowl. Grate 3 carrots and very finely dice 4 garlic cloves, add everything to the bowl with shredded cabbage.In a medium cooking pot add the first 6 marinade ingredients: 4 cups of water, cup sugar, 2 Tbsp of sea salt, 10 peppercorns, 5 cloves and 4 bay leaves) bring to a boil and simmer for 10 minutes. After the time is up, stir in cup of olive oil and cup of vinegar then remove the pot from the stove to let it cool for 10 minutes.Remove peppercorns and bay leaves from marinate then pour in the mixing bowl with vegetables and stir everything together until well combined. Now place a weight over your mixture until if fully cools. We put a flat dinner plate over the salad then placed a large bowl of water over the top to weigh it down.Transfer cooled sauerkraut to a large jar, along with the leftover juice to fully submerge it, place the lid on top and place in the fridge for 24 hours.
Step by step:
1. Remove the outermost leaves of the cabbages, cut them into quarters and shred finely (use a mandolin to do this if you know whats good for you ;)). Discard the core, or trim it and eat it its very tasty and healthy!
2. Place shredded cabbage in a large mixing bowl. Grate 3 carrots and very finely dice 4 garlic cloves, add everything to the bowl with shredded cabbage.In a medium cooking pot add the first 6 marinade ingredients: 4 cups of water, cup sugar, 2 Tbsp of sea salt, 10 peppercorns, 5 cloves and 4 bay leaves) bring to a boil and simmer for 10 minutes. After the time is up, stir in cup of olive oil and cup of vinegar then remove the pot from the stove to let it cool for 10 minutes.
3. Remove peppercorns and bay leaves from marinate then pour in the mixing bowl with vegetables and stir everything together until well combined. Now place a weight over your mixture until if fully cools. We put a flat dinner plate over the salad then placed a large bowl of water over the top to weigh it down.
4. Transfer cooled sauerkraut to a large jar, along with the leftover juice to fully submerge it, place the lid on top and place in the fridge for 24 hours.
Nutrition Information:
covered percent of daily need
