And it turned out wonderfully. I do have to let you know though, choose your vinegar wisely. Many call for white, or cider. A delicate flavored vinegar will work much better, unless you want it super sharp. This is pretty sharp already, I can't imagine doing it with something as strong as a straight white. I would deff cut back the vinegar by half a cup, and add a half of water, if using a stronger vinegar.
So why "Faux?" Well, real kraut is fermented, while this is really more quick pickled. Still, it's delicious, and homemade.
8 cups packed thick leafed cabbage, shredded
2 cups water
2 cups champagne vinegar
1 yellow onion, diced
1 1/2 tsp kosher salt
1 tsp mustard seed
1 tsp garlic powder
black pepper to taste
- In your stock pot, combine 1/2 of the vinegar, and all of the water and onion over high heat.
- Once boiling, add cabbage, salt, mustard seed, garlic powder and black pepper. Stir, and pour remainder of vinegar over.
- Cover pot and bring to a boil. Boil 3 minutes, then reduce to a simmer.
- Continue to stir occasionally, until cabbage is wilted and tender, about 5 minutes. You can go longer if you want it mushier, but I like a bit of tooth.
- Drain off most of the liquid, and store in appropriate portions.
- Cool overnight in fridge, and freeze any you will not be using for later use.