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.

Source

Servings/Yield