Make your own kraut for your holiday celebrations

by Marisa McClellan, Posted Aug 31st 2007 @ 9:25AM

I'm a big fan of quickly pickled things. I often make a salad of sliced cucumber and red onion, with a dressing of red wine vinegar, a little olive oil, dill, salt and pepper (and sometimes a pinch of sugar if it's too puckery). I like to let it sit for about a half hour, so that the cucumber soften a bit but still retain a little crunch and the red onion starts to turn a feisty magenta.

The Oregonian's food section printed a recipe on Tuesday for "Quickled Kraut," a local restaurant's take on a quick pickled cabbage. It's not as quick as my cucumber salad, they recommend that you make it at least 24 hours before serving, but it sure seems simple to prepare.

Makes about 6 cups

"Quickled" is Grand Central Baking Co.'s name for refrigerator pickles. Whatever you want to call it, this crispy, sweet-sour condiment makes everything better, including an all-American hot dog. Be sure to make it at least a day ahead of your barbecue; it needs time to cure before serving.

1 pound green cabbage, thinly sliced (about 8 cups)
1 cup apple cider vinegar
1/2 cup seasoned rice vinegar
1 tablespoon kosher salt
2 tablespoons coarse-grain mustard
2 tablespoons mustard seeds
2 teaspoons white pepper
2 tablespoons granulated sugar
1/4 cup firmly packed brown sugar

Place sliced cabbage in a large glass, ceramic or plastic bowl. In a small bowl, whisk together vinegars, salt, mustard and mustard seeds, white pepper and sugars, stirring until sugars are dissolved. Pour over shredded cabbage and toss well. Cover tightly and refrigerate at least 1 day before serving. Kraut lasts up to two weeks in the refrigerator.

Filed Under: Newspapers, Ingredients
Tags: cabbage, dinner, homemade kraut, Oregonian, pickled items, vegetables