How to make Sauerkraut and Fermented Carrots
Fermented vegetables are not only good for you because they contain beneficial bacteria for good digestion, they are also fantastic way to make your vegetables go further and last longer.
INGREDIENTSCabbage Himalayan Rock Salt Jars
Right now cabbage is really cheap and the vegetable garden is overflowing with them, so this means it’s time to do something about it. I had never made sauerkraut before but I got into it last year and try to have some each day. I find supermarket bought sauerkraut pretty yuck so I tried my hand at making my own.
I was incredibly surprised at how simple it is!
Cut up cabbage very finely, I used the mandeline. You could use food processer, blender or just slice extra thin with knife.
Wash the cabbage and drain, then place in a large bowl. Add salt to it, I used about a teaspoon.
Using your hands, massage the cabbage until it softens and starts to look like cooked cabbage. Keep massaging for about 2-3 minutes and you will notice a brine forming in bottom of bowl. Keep going until the cabbage has reduced in size by half.
Place cabbage into jars, press down firmly so you are pressing out air bubbles and the brine is coming up over the top of the cabbage.
Keep filling the jar and pressing down. Once full, pour any left over brine over the cabbage so it is all covered in juice. Then with a left over cabbage leaf, place on top of the pressed down cabbage, making sure all is covered in brine and air is out. Then seal jar.
Leave at room temperature for 4 days, then taste. If fermented enough for your taste then put in fridge. You can leave for another day or two if wanting more fermentation.
Can last up to 6 months in the fridge if kept under brine.
To ferment the carrots I did exactly the same. I grated, washed, and salted them. Then I massaged and placed them in a jar covered in brine.