Fermented Carrot and Cabbage Kraut
Fermented Carrot and Cabbage Kraut is a delicious and healthy way to preserve your vegetables. It's also a great way to add some probiotics to your diet, which are beneficial for gut health. This recipe is easy to follow and only requires a few simple ingredients. You can customize it to your own taste by adding different spices or herbs.
Fermented Carrot and Cabbage Kraut has a long and storied history. It is thought to have originated in China over 2,000 years ago. The ancient Chinese used it as a way to preserve their vegetables during the winter months. Kraut was also a staple food for sailors during the Age of Exploration. It was a valuable source of vitamin C, which helped to prevent scurvy. Today, Fermented Carrot and Cabbage Kraut is still a popular food in many cultures around the world. It is often served as a side dish or condiment.
Fermented Carrot and Cabbage Kraut Fermented Carrot and Cabbage Kraut Fermented Carrot and Cabbage Kraut Fermented Carrot and Cabbage Kraut
Prep time: 20 | Cook time: 0 | Serves: 4
Ingredients
  • 1 head of cabbage, finely shredded
  • 1 pound carrots, peeled and shredded
  • 1/4 cup sea salt
  • 1 tablespoon caraway seeds (optional)
  • 1 tablespoon juniper berries (optional)
  • 1 teaspoon black peppercorns (optional)
  • 1 bay leaf (optional)
  • 1 quart water
Instructions
  1. In a large bowl, combine the cabbage, carrots, salt, caraway seeds, juniper berries, peppercorns, and bay leaf (if using).
  2. Use your hands to massage the vegetables until they begin to wilt and release some of their juices.
  3. Transfer the vegetables to a clean glass jar or crock and press them down firmly to remove any air pockets.
  4. Add the water to the jar, leaving about 1 inch of headspace at the top.
  5. Cover the jar with a lid or cheesecloth and secure it with a rubber band.
  6. Let the kraut ferment at room temperature for 5-7 days, or until it has reached your desired level of sourness.
  7. Once the kraut is fermented, store it in the refrigerator for up to 2 months.
  8. Enjoy!
Why It Works
  • The salt in the recipe helps to draw out the water from the vegetables, which creates a brine. The brine helps to preserve the vegetables and also creates an environment that is ideal for the growth of beneficial bacteria.
  • The caraway seeds, juniper berries, peppercorns, and bay leaf add flavor to the kraut. You can also add other spices or herbs to taste.
  • The fermentation process takes 5-7 days. During this time, the beneficial bacteria will convert the sugars in the vegetables into lactic acid. Lactic acid gives kraut its characteristic sour flavor and also helps to preserve it.