Cultured Carrot Kraut
Cultured Carrot Kraut is a tangy, slightly sweet, and crunchy fermented carrot dish that's easy to make at home. It's a great way to add probiotics to your diet and enjoy the benefits of fermented vegetables. This recipe uses whey, which is the liquid that separates from yogurt or kefir when it's strained. Whey contains lactic acid bacteria, which are the beneficial bacteria that ferment the carrots and give the kraut its characteristic flavor and texture.
Fermented vegetables have been a part of the human diet for centuries. They were once a staple food in many cultures, but their popularity declined in the 20th century as refrigeration became more common and processed foods became more widely available. In recent years, there has been a renewed interest in fermented foods as people have become more aware of their health benefits and how they can contribute to a healthy gut microbiome.
Cultured Carrot Kraut Cultured Carrot Kraut Cultured Carrot Kraut Cultured Carrot Kraut
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 4 pounds carrots, peeled and shredded
  • 1 tablespoon fine sea salt
  • 2 tablespoons whey, from homemade yogurt or kefir
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon red pepper flakes (optional)
Instructions
  1. In a large bowl, combine the carrots, salt, whey, caraway seeds, coriander seeds, and red pepper flakes (if using).
  2. Massage the carrots with your hands until they begin to release their juices.
  3. Transfer the carrot mixture to a clean glass jar.
  4. Cover the jar loosely with a lid and set it in a warm place (70-75 degrees Fahrenheit) for 2-3 days.
  5. After 2-3 days, taste the kraut. If it is to your liking, transfer it to the refrigerator. Otherwise, let it continue to ferment for a few more days.
  6. Once the kraut is finished fermenting, store it in the refrigerator for up to 2 months.
Why It Works
  • The salt in the recipe helps to draw out the water from the carrots, which creates a brine that helps to preserve the carrots and prevent spoilage.
  • The whey contains lactic acid bacteria, which are the beneficial bacteria that ferment the carrots and give the kraut its characteristic flavor and texture.
  • The caraway seeds, coriander seeds, and red pepper flakes add flavor and depth to the kraut.