Fermented Cabbage and Carrot Kraut
Cabbage and carrots are shredded and combined with salt, massaged until they release their juices, and then fermented in a glass jar or crock at room temperature for a week or two. The resulting kraut is a tangy, sour, and crunchy condiment that can be used as a topping for hot dogs, brats and other sandwiches, or as a side dish.
Fermented cabbage, also known as sauerkraut, has been a staple food in many cultures for centuries. It is believed to have originated in China over 2,000 years ago, and was brought to Europe by traders in the Middle Ages. Sauerkraut was a particularly important food for sailors, as it could be stored for long periods of time without spoiling. Today, sauerkraut is still a popular food in many parts of the world, and is often used as a condiment or side dish.
Fermented Cabbage and Carrot Kraut Fermented Cabbage and Carrot Kraut Fermented Cabbage and Carrot Kraut Fermented Cabbage and Carrot Kraut
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 head of cabbage, shredded
  • 2 carrots, shredded
  • 1 tablespoon of salt
Instructions
  1. Combine the cabbage, carrots, and salt in a large bowl.
  2. Massage the vegetables with your hands until they start to release their juices.
  3. Transfer the vegetables to a glass jar or crock.
  4. Cover the vegetables with a weight, such as a small plate or a bag of brine.
  5. Let the vegetables ferment at room temperature for 1-2 weeks.
  6. Once the kraut is fermented, store it in the refrigerator for up to 6 months.
Why It Works
  • The salt in the recipe helps to draw out the water from the cabbage and carrots, which creates a brine that inhibits the growth of harmful bacteria. This allows the good bacteria to thrive, which are responsible for fermenting the vegetables.
  • The fermentation process produces lactic acid, which gives sauerkraut its characteristic tangy flavor. Lactic acid also has probiotic properties, which means that it can help to improve gut health.