Homemade Low-Sodium Sauerkraut

http://teriskitchen.com/vegetables-recipes/homemade-low-sodium-sauerkraut.html

Serves 4 to 6

The Pennsylvania Dutch love sauerkraut. However, the process of preserving the cabbage includes a salt brine and it is very high in sodium, which can be an issue for some people. When my mother needed to go on a lower-sodium diet, we had to be cautious and only indulged on rare occasions. She loved sauerkraut and, eventually, even I started to crave it. So, I took on the challenge of devising a way to make fresh cabbage taste sour without fermenting it in a salt brine. When I came up with this idea, I thought for certain the cabbage would just taste like vinegar. Much to my amazement, it worked perfectly. Even we who have eaten sauerkraut all of our lives could barely notice a difference. Mom was very happy. I have made this often as a main or side dish, with and without pork, and it is a must for the traditional PA Dutch New Year's Day good luck dinner. Although it takes time to soak and cook, it is very easy because there is little hands-on work. If desired, it can be made ahead, refrigerated, then reheated on a busy night for a quick dinner. As a matter of fact, leftovers are equally delicious. The amount of salt you use depends on your preference or dietary restrictions. Even if you are not on a low-sodium diet, this is an easy homemade sauerkraut recipe you will want to try. Now that Mom is no longer with us, I do use regular sauerkraut on occasion, such as the examples in the similar and related recipes, but I still make this. You can use the cabbage in your favorite sauerkraut recipe or try it with my additional ingredients. For a heartier main dish, see the variation below with pork.

Ingredients for Basic Low-Sodium Sauerkraut

• 1 medium head cabbage, about 3-1/2 to 4 pounds, shredded into 1/8 to 1/4-inch slices
• 4 cups cider vinegar
• 2 teaspoons salt, or to taste

Place the cabbage in a very large non-reactive bowl or pot. Add the vinegar and salt. Let stand for about 2 hours, tossing occasionally. Place in a colander and drain well. (For a milder vinegar taste, rinse with water and drain. However, it is the vinegar that makes this taste like sauerkraut.) Cook for about one hour as is, in your favorite recipe using sauerkraut or using the ingredients and instructions listed below.

Additional Ingredients for One-Pot Meal

• 1 cup dry white wine or vermouth
• 2-1/2 cups water
• 4 medium sweet potatoes, scrubbed or peeled, cut into quarters
• 1 large onion, cut into thin wedges
• 1 large apple, cored and cut into 4 wedges
• 1 small bay leaf
• 1 teaspoon dried thyme leaves
• 2 teaspoons caraway seed
• 8 juniper berries (optional)
• Pepper to taste

Place the drained, uncooked cabbage and the additional ingredients in a large Dutch oven or soup pot. Bring to a boil; cover, reduce heat to medium-low, and simmer about one hour. Taste and adjust seasonings as needed. (The vinegar taste will mellow as the cabbage continues to cook.) Simmer another hour, until the cabbage is very tender. Serve immediately or keep warm on a very low heat for up to 30 minutes. Serve with good rye bread with apple butter.

Variation: If desired, pork can be added to the cabbage for a heartier one pot meal. Use about 1-1/2 pounds of bone-in country-style pork ribs. Season with salt and pepper and brown in a little oil before adding the drained cabbage and remaining ingredients to the pot.

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