Sauerkraut Salad
Great-Grandma Maida Dixon's family gathering or potluck dish is a delicious and easy-to-make treat.
Great-Grandma Maida Dixon's family gathering or potluck dish is a delicious and easy-to-make treat.
- Carbohydrate 43.1371858411842 g
- Cholesterol 0 mg
- Fat 27.7800224526455 g
- Fiber 4.42390277336208 g
- Protein 1.85096855928523 g
- Saturated Fat 2.08894350986761 g
- Serving Size 1 1 Serving (245g)
- Sodium 649.04087478438 mg
- Sugar 38.7132830678221 g
- Trans Fat 0.411762431516526 g
- Calories 417 calories
Step-by-step
- In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
- In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
- Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Fermented cabbage requires a non-reactive vessel during its lengthy marination phase. Glass or ceramic bowls prevent the high acidity of cider vinegar and lactic acid from corroding metal surfaces. Stainless steel may leave a metallic taste when exposed to prolonged acid contact. A tight-fitting lid prevents odors from permeating dairy and other items stored nearby during the mandatory forty-eight-hour refrigeration window. Heat the sugar, oil, and vinegar mixture in a small non-reactive saucepan just until the sucrose crystals dissolve completely and the liquid reaches a rolling boil. Pouring the hot liquid over the raw vegetables initiates a rapid pickling action that softens the fibrous carrots and celery while retaining their structural snap. Mustard seeds distribute evenly through the denser components when whisked into the boiling brine prior to pouring. Allow the mixture to cool to room temperature before transferring the covered container to the refrigerator shelf. Extended chilling mellows the sharp bite of the raw onion and allows the cabbage strands to absorb the sweet brine fully. Leftovers maintain optimal texture for up to five days when kept at or below 40 degrees Fahrenheit. Subsequent days deepen the vegetable permeation, shifting the flavor profile further toward sweet and sour balance.
