SANDRA’S QUICK HOMEMADE SAUERKRAUT with CARROTS

 Absolutely the freshest and best tasting sauerkraut,
in my humble opinion,
which is great on venison or moose Reuben grilled sandwiches

or Smoked Brat hot dogs…

Yield: (3 cups)

Prep: 5 Mins. (more time if shredding your own veggies)
Cook: 45 Mins.
Store: Refrigerated up to 2 wks
INGREDIENTS
1 (16-oz. pkg) Organic Shredded Cabbage and Carrots
–or 1/2 head of medium-size green cabbage thinly sliced into shreds and 1 shredded carrot on large holes of box grater–
1/4 cup distilled white vinegar
3/4 cup water
2 teaspoons kosher salt
1/4 teaspoon whole caraway seeds
METHOD
Add all the ingredients to a non-reactive Dutch Oven (or heavy-bottom stainless steel pot).  Stir, and bring to boil over medium-high heat. Reduce heat to low to a gentle simmer, cover, and cook for 45 minutes, while occasionally stirring.
Let sauerkraut cool completely.  Spoon into a glass quart-size wide-mouth Mason jar, cover with a plastic lid (not metal), and store up to 2 weeks in refrigerator. ~ Enjoy!