This carrot-kraut has a mellow taste and goes great with sandwiches or on salads.
Prep time: 30 minutes
Fermenting time: 1 week
Storage: Over a year in the fridge
Fermentation is “the transformation of food by various bacteria, fungi, and the enzymes they produce.” (Sandor Katz, The Art of Fermentation) This transformation makes the food more nutritious, easier to digest, and often tastier. Fermenting is not a recipe; it is a method of changing the taste profile of ingredients as well as a method of preservation that also enhances the health properties of the food. Fermented food evolves over time and there is no ‘magic’ time to when it is ready. It is very much up to your own personal preferences – so taste your ferments regularly.
- Shred / grate the vegetables and fruit
- Add 2% of the total weight in Celtic sea salt or pink Himalayan salt
- Massage/pound/squeeze until enough liquid comes out to cover the kraut
- Transfer to a fermenting vessel, use a weight to keep the veg/fruit under the liquid
- 1 kg carrots
- 4 tsp Celtic sea salt or pink Himalayan salt
- 1-6 tsp of grated ginger
- Roughly grate the carrots and add the salt. Massage, pound and squeeze until liquid is released. Mix in the ginger and cover.
- Cover and let it sit for 4-7 days until it reaches the desired taste. Store in a glass jar in the fridge for up to a year.
Tip: To make spicy kraut, you can add minced garlic, whole chillies, coriander and spring onion to the mix before fermenting. Get creative and you can do a mixture of cabbage and carrots.