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RECIPE: CARROT KRAUT

Recipe: Carrot Kraut

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This sauerkraut variation is slightly milder than traditional cabbage kraut, and a little sweet, so it works better for more timid palates.


15 minutes

45 minutes

5



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt






INGREDIENTS:

  • 1 small head of cabbage, finely shredded
  • 3 large carrots, shredded
  • 1 Tbsp. sea salt

INSTRUCTIONS:

  1. Combine all ingredients in a bowl. With clean hands or a Cabbage Crusher, mix or lightly pound the ingredients for a few minutes.
  2. Cover the bowl with a towel and let it sit for 30 minutes. Check it occasionally, mixing and pounding it a little to get the juices flowing.
  3. Stuff the mixture into a quart glass jar, pressing to submerge completely underneath the liquid. If necessary, add a bit of water to completely cover the mixture or use a fermentation weight to keep the vegetables under the liquid.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the kraut is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.

    download our lacto-fermentation guide and recipe book