Kraut to get the dogs runnin!

It's called "Kraut to get the dogs runnin!" because my assistant chef was not helpful when I started to make this! Mardigan started sneezing and avoided the kitchen like the plague!! Hehe. I do want to admit that I had never made sauerkraut before.  I was extremely nervous but was so relieved and happy at what I had accomplished in the end! Give it a try!

Normally Sauerkraut takes about a week or two to make and I wanted to create a speedy version; so here it is in 60 minutes or less!

 

Ingredients: 2 cups bean sprouts, 1 cup carrots (shredded), 1/2 green cabbage (sliced/shredded), 2 cups white wine vinegar, 2 cups apple-cider vinegar, salt, pepper, cayenne, crushed red pepper flakes, 2 garlic cloves, 1/2 white onion, olive oil

-Saute 2 minced garlic cloves, 1/2 diced white onion in 1 spoonful of olive oil until translucent.

-Add the cabbage, carrots, and bean sprouts.

-Add liquid ingredients. Add water to make sure the liquid covers all of the vegetables. *If you have a more mild palette, use less vinegar and more water. If you are like the Berryhill's and love lots of FLAVOR stick to the recipe.

-Season with salt, pepper, 6 dashes cayenne, and 1 spoonful of crushed red pepper flakes. *Salt generously.

-Bring to a boil and reduce to simmer/cover for approximately 45 minutes. *You can make this days ahead of time, which would just allow the flavors to meld together even more! I was lucky and let mine sit for about 2 hours just on the stove in the pot so it was extra flavorful; but not necessary if you don't have time.