Ingredients
- 7 cups shredded red cabbage, approx 2 lb head
- 1 cup shredded carrots
- 2 ½ teaspoons Kosher salt
- 1 ¾ cups white vinegar
- 2 teaspoons caraway seed
- 1 ½ teaspoons mustard seed
- 1 ½ teaspoons black peppercorns
- ½ teaspoon whole allspice
- 1 cup water
- 1 teaspoon sugar
Directions
1. Combine first 3 ingredients in large bowl. Weigh down the cabbage with a smaller bowl, weighted with cans. Let stand room temperature for 24 hours-stir occasionally. |
2. Bring vinegar and next 4 ingredients to boil a large saucepan; reduce heat and simmer 5 minutes. Cover and let stand at room temperature 24 hours. |
3. Rinse cabbage throughly under cold water. Drain cabbage and squeeze dry. Place in large bowl. |
4. Strain vinegar mixture, discard solids. Stir one cup water and sugar into vinegar, pour over cabbage mixture; pressing down to immerse. Cover and refrigerate 5 day. After that, use within a week. |