Fermented Carrot and Cabbage Kraut
**Fermented Carrot and Cabbage Kraut** This fermented carrot and cabbage kraut is a delicious and healthy way to add some probiotics to your diet. It's made with just a few simple ingredients, and it's easy to make at home. Plus, it's a great way to use up any leftover cabbage or carrots you have on hand. To make the kraut, simply combine shredded cabbage, carrots, salt, and water in a large bowl. Massage the vegetables with your hands until they begin to release their juices. Then, transfer the vegetables to a clean glass jar or fermentation crock. Add any desired spices or herbs, such as caraway seeds or juniper berries. Press down on the vegetables to remove any air pockets, and cover the jar with a lid or fermentation weight. Ferment the vegetables at room temperature for 7-10 days. Taste the kraut periodically to determine if it has reached your desired level of sourness. Once the kraut has fermented, store it in the refrigerator for up to 6 months. Enjoy the kraut as a side dish or condiment. It's a great addition to any meal, and it's a healthy way to add some probiotics to your diet.
**The History of Fermented Vegetables** Fermented vegetables have been a staple in many cultures for centuries. They were first discovered as a way to preserve food before refrigeration was invented. Fermented vegetables are made by combining vegetables with salt and water, and then allowing them to ferment in a warm environment. This process creates lactic acid, which gives fermented vegetables their sour flavor and also helps to preserve them. Fermented vegetables are a great source of probiotics, which are beneficial bacteria that help to keep our digestive systems healthy. Probiotics can help to improve digestion, boost immunity, and reduce inflammation. They are also a good source of vitamins, minerals, and antioxidants. **Fermented Carrot and Cabbage Kraut** This fermented carrot and cabbage kraut is a delicious and healthy way to add some probiotics to your diet. It's made with just a few simple ingredients, and it's easy to make at home. Plus, it's a great way to use up any leftover cabbage or carrots you have on hand. To make the kraut, simply combine shredded cabbage, carrots, salt, and water in a large bowl. Massage the vegetables with your hands until they begin to release their juices. Then, transfer the vegetables to a clean glass jar or fermentation crock. Add any desired spices or herbs, such as caraway seeds or juniper berries. Press down on the vegetables to remove any air pockets, and cover the jar with a lid or fermentation weight. Ferment the vegetables at room temperature for 7-10 days. Taste the kraut periodically to determine if it has reached your desired level of sourness. Once the kraut has fermented, store it in the refrigerator for up to 6 months. Enjoy the kraut as a side dish or condiment. It's a great addition to any meal, and it's a healthy way to add some probiotics to your diet.
Fermented Carrot and Cabbage Kraut Fermented Carrot and Cabbage Kraut Fermented Carrot and Cabbage Kraut Fermented Carrot and Cabbage Kraut
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 head of green cabbage, shredded
  • 1 pound of carrots, peeled and shredded
  • 1 tablespoon of sea salt
  • 1/2 cup of filtered water
  • 1 tablespoon of caraway seeds (optional)
  • 1 tablespoon of juniper berries (optional)
Instructions
  1. In a large bowl, combine the cabbage, carrots, salt, and water. Massage the vegetables with your hands until they begin to release their juices.
  2. Transfer the vegetables to a clean glass jar or fermentation crock. Add the caraway seeds and juniper berries, if desired.
  3. Press down on the vegetables to remove any air pockets. Cover the jar with a lid or fermentation weight.
  4. Ferment the vegetables at room temperature for 7-10 days. Taste the kraut periodically to determine if it has reached your desired level of sourness.
  5. Once the kraut has fermented, store it in the refrigerator for up to 6 months.
  6. Enjoy the kraut as a side dish or condiment.
Why It Works
  • The salt helps to draw out the water from the vegetables, which creates a brine that helps to preserve them.
  • The fermentation process creates lactic acid, which gives the kraut its sour flavor and also helps to preserve it.
  • The caraway seeds and juniper berries add a flavorful depth to the kraut.
  • Fermenting the vegetables at room temperature allows the beneficial bacteria to grow and multiply.
  • Storing the kraut in the refrigerator helps to slow down the fermentation process and keep it fresh for longer.