Carrot Kraut
A milder, slightly sweeter sauerkraut that’s perfect for beginners or those who prefer a different flavor profile.
Ingredients
- 1 small head of cabbage, finely shredded
- 3 large carrots, shredded
- 1 Tbsp. sea salt
- 1 Tbsp. fennel seed
- Juice from 1 lemon
- Optional: Grated beets for a splash of color
Instructions
- Massage: Combine cabbage, shredded carrots, sea salt, fennel seed, and lemon juice in a large, non-metal bowl. Massage the mixture with your hands until the cellular structure breaks down and a significant amount of liquid (brine) is released.
- Pack: Pack the mixture firmly into a clean, wide-mouth mason jar. Add the liquid left in the bowl until all vegetables are submerged.
- Submerge: Add a clean cabbage leaf to the top of the jar to help keep everything submerged. Leave an inch of space at the top.
- Ferment: Close the lid loosely and place the jar on a plate (in case of overflow) in a dark area at room temperature.
- Watch & Wait: Observe for bubble activity. The kraut should be ready in 4-10 days, depending on your preferred tanginess.
- Store: Once desired flavor is achieved, tighten the lid and move to cold storage (refrigerator).