Description
This vibrant and probiotic rich Ginger-Carrot Sauerkraut is made with red cabbage, ginger and carrots. Ginger adds a delicious zing and the carrots are a great source of beta-carotene.
Ingredients
Scale
- 1 small head red cabbage, thinly sliced
- 2 carrots, grated
- 1 TBSP sea salt
- 2 tsp ginger, grated
Instructions
- Clean cabbage, saving a couple of the outer leaves of cabbage to use at the end. Shred the remaining head of cabbage. Finely slice or shred the cabbage.
- Peel and finely grate carrots and ginger.
- I recommend using a mason jar that is bigger than fits the mixture and allows a couple inches of space at the top for overflow and additional water that the vegetables will spring.
- Place shredded cabbage into a large bowl.*
- Add salt to cabbage and, using your hands, massage the salt into the cabbage for at least 10 minutes so it can release some of its juices.
- Add to the cabbage, along with the grated ginger.
- Pack the mixture into a very well cleaned/sterilized glass jar. Cover the mixture with one or two outer cabbage leaves and push the kraut below the brine so that it stays submerged. You may have to add a little bit of water to ensure this.
- Seal jar and let ferment at room temperature for at least 5 days. Once every day, open your jar to check on mixture and allow it to release gas. Scoop out any scum that appears and ensure the cabbage and carrots remain under the brine. More liquid will continue to form.
- After five days, taste your kraut. Once it’s sour and fermented enough for you, you can go ahead and eat it. The longer you ferment, the more the flavour will develop.
- Store in the fridge with a lid on the jar.
Notes
*Throughout the process, you want to ensure sure that your hands, your glass jar and everything that comes into contact with your sauerkraut mixture are as clean as they can be so as not to contaminate your mixture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes