Ingredients

• 1 teaspoon whole cloves
• 1 teaspoon anise
• 1 teaspoon whole coriander
• 1 teaspoon crushed red pepper
• 1 teaspoon whole allspice
• 1 teaspoon juniper berries
• 1 stick cinnamon
• 1 bay leaf
• 1/2 head red cabbage
• 1/2 head green cabbage
• 2 cups apple cider vinegar
• 1 1/2 cups sugar
• 2 teaspoons pickling spice
• 1 tablespoon granulated garlic
• 1 tablespoon coarsely ground black pepper
• 1 1/2 tablespoons kosher salt

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Instructions

1. For the pickling sachet: Place the cloves, anise, coriander, crushed red pepper, allspice, juniper berries, cinnamon and bay leaf in a small saute pan and heat over medium heat, stirring constantly, until aromatic. Remove from heat and let cool
2. Make a sachet: Cut cheesecloth into a large square, place the spices in the center and wrap in a bundle and tie to secure. (Alternatively, you can use a square piece of foil: Poke small holes in the square, place the spices inside and wrap up.)
3. For the sauerkraut: Shred both cabbages into a bowl and set aside. Put the vinegar, sugar and 6 cups of water in a large pot over medium heat; stir until the sugar dissolves.
4. Add the pickling sachet, granulated garlic, pepper and salt and stir to combine. Add the shredded cabbage and bring the mixture to a boil. Boil for 30 minutes, then reduce the heat and let the mixture simmer for another 30 minutes.