I’m German. I need sauerkraut to survive. My strength is equally proportionate to the amount of vinegary goodness running through my veins. I am to sauerkraut as Popeye is to spinach. Yep.
1 large head of green cabbage, cleaned and thinly sliced
2 tsp sea salt
2 tsp sugar
1/2 cup apple cider vinegar
Black pepper to taste
Place the sliced cabbage into 2 large bowls (unless you have one massive bowl that will still fit in your fridge.) Put 1 tsp of the salt, 1 tsp of the sugar, 1/4 cup vinegar, 1/4 cup water and plenty of black pepper into each bowl of cabbage. Toss well to combine. Cover both of the bowls and place in the fridge for at least 24 hours (longer if possible.) Since I’m living in the midwest right now and its really chilly outside, I was able to just set the bowls on my patio, but be sure to cover them well so no bugs crawl in there. Try to toss the cabbage a few times during the process to make sure everything is evenly coated.
Place all of the cabbage and liquid from the bowls into one large pot on the stove and cook over medium-meduim/low heat for approximately one hour, stirring often.
Mmmm. Das ist gut.