The spices in this recipe are flexible. Create your own version by substituting coriander seed or other whole spices.
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2 pounds sauerkraut
2 medium carrots, shredded
1 tablespoon caraway seeds
1 teaspoon black peppercorns
How to Make It
In a large bowl, stir together the sauerkraut with any juices, carrots, caraway seed, peppercorns and 1 teaspoon salt. Place the sauerkraut in crocks and refrigerate 1 week. Drain and rinse the sauerkraut before serving.
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