Restaurant Style Red Sauerkraut

You can prepare this recipe in several different ways. For example; After soaking the sprouts in salt, you can transfer them directly to jars. However, we are in favor of softening the cabbage a little and shortening the waiting time. Let's go straight to the kitchen to see this taste on the table immediately!

First, take fresh purple (red) sprouts and carefully chop them finely. Transfer the chopped purple cabbage into a large bowl.

Add 1 teaspoon of salt to the chopped cabbage and then squeeze the juice of one lemon. Rub the sprouts with salt and lemon juice, this will make the sprouts more delicious and crispy. After scrubbing the sprouts, let them rest on the counter for about 15-20 minutes.

While the sprouts are resting, prepare clean and dry jars. Pack the sprouts tightly into these jars.

Mix vinegar, water and sugar in a separate bowl. Add this mixture to the jars to cover the purple sprouts.

Store purple sauerkraut in the refrigerator for up to 3 days. Then you can take it out and serve. Bon appetit.

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