Cabbage Kraut
A tangy and savory fermented cabbage kraut with peppers and spices, perfect as a condiment or side for sandwiches, meats, or salads. Bright, flavorful, and easy to prepare.
Ingredients
Instructions
- Boil the vinegar, turmeric, mustard seed, celery seed, salt, and sugar together.
- Pour the hot mixture over the sliced cabbage, onions, and peppers.
- Allow the mixture to cool.
- Transfer the cooled mixture into a crock or jar.
- Store in the refrigerator or a cool place.
- The kraut will last indefinitely.
Tips & Substitutions
For added flavor, consider including grated carrots or diced apples in the kraut. If you’re looking for a lower-sugar option, reduce the sugar by half or substitute with a sugar alternative. Ensure the cabbage is sliced thinly for optimal fermentation. For a spicier kick, add a pinch of red pepper flakes. This recipe is versatile and can also be adapted for vegan recipes by ensuring all ingredients are plant-based.
Serving Suggestions
This cabbage kraut makes a delightful side dish, adding a tangy crunch to any meal. It pairs beautifully with dishes like Prime Rib Or Roast or Tasty Chow Chow. Serve it alongside grilled meats or as a topping for sandwiches and burgers. For a refreshing twist, try it in salads or as a condiment with your favorite vegan recipes.
Storage & Reheating
Once prepared, store the cabbage kraut in an airtight container in the refrigerator. It should last for several weeks, but the flavors will deepen over time. If you prefer to serve it warm, gently reheat portions in a pan over low heat, stirring occasionally to avoid burning. Always allow leftovers to cool before sealing them for storage.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage Kraut contains roughly 536 calories, with 14g protein, 100g carbohydrates, and 12g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (186% of the Daily Value), and dietary fiber (94% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2146mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long does the kraut take to ferment?
The kraut doesn't require fermentation in the traditional sense since it's made with vinegar. However, if you allow it to sit for a few days after mixing, the flavors will meld together beautifully. For best results, let it chill for at least 24 hours before serving.
Can I use different types of cabbage?
Yes, while green cabbage is traditional, you can experiment with red cabbage or even savoy cabbage for different flavors and colors. Just keep in mind that the texture might vary slightly, but the overall taste will remain delicious.
Is there a way to make this recipe spicier?
Absolutely! To add heat, incorporate sliced jalapeños or a teaspoon of your favorite hot sauce into the mixture before pouring the vinegar blend over the vegetables. Adjust the amount to match your spice tolerance, and enjoy the extra kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).