Category, , DifficultyBeginner

When life gives you cabbage, make sauerkraut! Homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It's crunchy and delightfully sour, perfect served hot or cold and served with your favourite pickled pork, german wurst or layering into a sandwich.

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1/2 Cabbage
 1 teaspoon Salt
 1/2 teaspoon Caraway Seeds
 1 teaspoon Xylitol Sweetener
 1/2 cup Apple Cider Vinegar
 1/2 cup Water
 25ml Gordons Gin

1

Slice cabbage super fine.

2
3

Add salt and massage the cabbage mixture, using your fingers to squeeze and bruise the cabbage, to release its liquid for 10 Minutes . Strain the juices using a colander.

4
5

Bring the remainder of the ingredients to a slow boil in pot.

6
7

Add drained cabbage and remove from the heat.

8
9

Cool and bottle.

10
11

**Can be stored in an airtight container in the fridge for 2 weeks.

Ingredients

 1/2 Cabbage
 1 teaspoon Salt
 1/2 teaspoon Caraway Seeds
 1 teaspoon Xylitol Sweetener
 1/2 cup Apple Cider Vinegar
 1/2 cup Water
 25ml Gordons Gin

Directions

1

Slice cabbage super fine.

2
3

Add salt and massage the cabbage mixture, using your fingers to squeeze and bruise the cabbage, to release its liquid for 10 Minutes . Strain the juices using a colander.

4
5

Bring the remainder of the ingredients to a slow boil in pot.

6
7

Add drained cabbage and remove from the heat.

8
9

Cool and bottle.

10
11

**Can be stored in an airtight container in the fridge for 2 weeks.

Quick Pickled Cabbage (Sauerkraut)