Ingredients

The following ingredients have 4 Servings
  • 2 medium cabbage heads (shredded )
  • 3 large carrots (grated)
  • 5 medium red bell peppers (cut into long sticks)
  • 1 qt water
  • 1 cup oil
  • 4 tbsp salt
  • 1 cup sugar
  • 2 1/2 cup vinegar (5% acidity)
  • 1 tsp pepper corns

Instruction

  • Shredd cabbage, grate carrots and cut bell peppers into thin slices.
  • Combine together cabbage, carrots and bell pepper.
  • In a cooking pot, bring water, oil, salt, pepper corns and sugar to a boil. Remove from heat and add vinegar. Pour the marinade over combined vegetables.
  • Keep Saurkraut in a marinate for 24 hours. I would highly recommend stirring it at least once during the process.
  • Once 24 hours have passed, the Saurkraut is ready to be served. Keep it refrigerated for up to 2 weeks.