Red Sauerkraut

• 7 cups shredded red cabbage (about 1 2-pound cabbage)
• 1 cup shredded carrot
• 2 1/2 tablespoons kosher salt
• 1 3/4 cups white vinegar
• 2 teaspoons caraway seeds
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons black peppercorns
• 1/2 teaspoon whole allspice
• 1 cup water
• 1 teaspoon sugar

1. Combine first 3 ingredients in a large bowl. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature 24 hours, tossing occasionally.
2. Bring vinegar and next 4 ingredients (through allspice) to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Cover and let stand at room temperature 24 hours.
3. Rinse cabbage thoroughly under cold water. Drain cabbage; squeeze dry. Place cabbage in large bowl.
4. Strain vinegar mixture through a colander over a bowl; discard solids. Stir 1 cup water and sugar into vinegar; pour over cabbage mixture, pressing down to immerse. Cover and refrigerate 5 days. Store in an airtight container in refrigerator up to 1 week.

shredded red cabbage, carrot, kosher salt, white vinegar, caraway seeds, mustard seeds, black peppercorns, whole allspice, water, sugar

Taken from www.myrecipes.com/recipe/red-sauerkraut (may not work)