Homemade Sauerkraut
This recipe is for a tangy and flavorful cabbage salad, perfect for summer. The ingredients include water, distilled white vinegar, diced onion, shredded cabbage, sea salt, celery seed, onion powder, garlic powder, and ground black pepper. The steps involve boiling the water and vinegar, adding the diced onion, pouring the mixture over the shredded cabbage, and seasoning it with the remaining ingredients. The salad should be allowed to marinate for at least 30 minutes before serving. This refreshing dish can be enjoyed as a side or standalone dish during the summer season.
Equipment
- Saucepan
- Mixing Bowl
- Tongs or Large Spoon
- Knife and cutting board
- Measuring cups and spoons
- Airtight Container
Ingredients
- 1 cup water
- 1 cup distilled white vinegar
- ½ onion, diced
- 1 head cabbage, cored and shredded
- ¾ tbsp teaspoon sea salt
- ½ tsp celery seed
- ½ tsp onion powder
- ½ tsp garlic powder
- Ground black pepper to taste
Notes
- In a saucepan, combine the water and vinegar and bring it to a boil over medium heat.
- Add the diced onion to the boiling mixture and let it cook for 2-3 minutes until slightly softened.
- Meanwhile, place the shredded cabbage in a large mixing bowl.
- Once the onion has softened, carefully pour the hot vinegar and onion mixture over the shredded cabbage.
- Sprinkle the sea salt, celery seed, onion powder, garlic powder, and ground black pepper over the cabbage.
- Using tongs or a large spoon, toss the cabbage gently to combine the ingredients and evenly distribute the flavors.
- Allow the cabbage salad to marinate at room temperature for at least 30 minutes, or refrigerate it for a few hours to enhance the flavors further.
- Before serving, give the salad another toss to make sure everything is well mixed.
- Serve the tangy cabbage salad as a refreshing side dish alongside your favorite main course or enjoy it on its own.
Nutrition
Calories: 45kcal
