Easy Purple Sauerkraut
Purple Sauerkraut makes for such a simple, colorful and tasty side dish. A mix of cabbages and red onion are cooked down in vinegar and spices, pickling to perfection and creating the perfect balance of sweet, salty and tangy flavors. This sauerkraut pairs perfectly with a bratwurst or any kind of sausage dinner, and it can be ready in a little as 20 minutes.
- 1 Cup Shredded Green Cabbage
- 1 Cup Shredded Purple Cabbage
- 1/2 Red Onion Sliced
- 1/2 Cup Distilled White Vinegar
- 1/2 Cup Apple Cider Vinegar
- 1 Cup Water
- 1/2 Tsp Celery Seed
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Mustard Seeds
- 1 Tsp Salt
- 1 Tsp Black Pepper
Add all the ingredients to a pot over medium high heat. Bring to a boil.
Reduce the heat, cover the pot with a lid and simmer for 15-20 minutes, stirring occasionally. Remove from heat and let cool.
Sauerkraut can be kept in a mason jar or an air-tight storage container for up to 2 months.