This is different than your canned or bagged kraut, but very good!
Low Sodium (And Very Quick) Sauerkraut
1 green cabbage, shredded
1 tsp caraway seeds
5 springs of fresh dill weed, minced
1-1/2 cup cider vinegar
1/4 tsp ground mustard
1/2 cup of apple juice (you can also use a teaspoon of concentrated apple juice and water)
1/3 cup of water (or more if you don’t like it so tangy)
In a medium pot, add the cabbage, apple juice, vinegar, water, dill, mustard, and caraway seeds and bring
to a boil. Cover, reduce the heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender.
Add a little water if the sauerkraut gets too dry. Remove from heat, let cool, and enjoy! It can keep for up to
two weeks in an air-tight container in the fridge.