Easy Overnight Sauerkraut
Recipe GLPR2371ade066d8fe
A tangy, fermented cabbage side dish made with shredded cabbage, carrots, and garlic, infused with a warm spiced brine. The vegetables are weighted down and refrigerated overnight to develop their pickled flavor. This bright, crunchy sauerkraut pairs beautifully with hearty main courses and is naturally vegan and gluten-free.
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Ingredients
2 medium heads of cabbage (about 4 lb)
3 carrots
4 large garlic cloves
4 cups water
½ cup sugar
2½ Tbsp sea salt
10 peppercorns
4 bay leaves
½ cup olive oil
Directions
Remove and discard the outermost leaves from both cabbage heads. Cut each head into quarters and use a sharp knife or mandoline to shred the cabbage very finely. Trim and discard the cores. Place all the shredded cabbage in a large mixing bowl.
Peel the carrots and use a box grater to shred them into fine pieces. Peel the garlic cloves and mince them very finely. Add both the grated carrots and minced garlic to the bowl with the shredded cabbage and set aside.
In a medium pot, combine the water, sugar, sea salt, peppercorns, and bay leaves. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 10 minutes to allow the flavors to blend.
Remove the pot from heat and stir in the olive oil. Let the brine cool for about 10 minutes until it is warm but no longer steaming.
Carefully strain the brine to remove the peppercorns and bay leaves, then pour the warm brine into the bowl with the cabbage, carrots, and garlic. Stir everything together until well combined.
Place a flat plate or lid directly on top of the cabbage mixture to keep the vegetables submerged. Weight it down with a heavy object, such as a filled bowl of water, to ensure the vegetables stay below the brine. Let the mixture cool completely to room temperature.
Transfer the cooled sauerkraut and all its brine to a large clean jar. Make sure the vegetables are fully covered by the liquid. Cover the jar with a tight-fitting lid and refrigerate for at least 24 hours before serving.
