Carrot Kraut

European farmsteads often combined carrots with cabbage in their ferments, discovering that the sweet carrots balanced cabbage’s earthier flavors. This variation is particularly appealing to newcomers.

Yield: Approximately 4 cups (1 quart)
Prep Time: 25 minutes
Fermentation Time: 5-12 days

Ingredients

• 1 small head of fresh cabbage
• 3 large carrots
• 1 tablespoon unrefined sea salt
• 1 tablespoon fennel seeds
• Juice of 1 fresh lemon

Preparation

1. Prepare the vegetables: Remove several large, clean outer leaves from the cabbage and set aside. Shred the remaining cabbage finely and shred the carrots into thin ribbons.

2. Season the mixture: In a large non-metal bowl, combine the vegetables with the salt, fennel seeds, and lemon juice.

3. Create the brine: Massage the mixture until the vegetables release sufficient liquid to create a natural brine. Carrots release moisture more slowly than cabbage, so allow extra time.

4. Pack and submerge: Transfer the mixture to a quart-sized jar and press firmly to eliminate air bubbles. Leave about 2 inches of headspace. Place your saved cabbage leaves or a fermentation weight on top.

5. Seal and ferment: Place a loose lid on the jar. Set on a plate to catch any overflow and ferment at 65°F-75°F (18°C-24°C). Taste after 5 days to monitor progress.

Storage

Refrigerate when fermentation is complete. Best consumed within 3 months.

Notes

• Natural fruit sugars in the lemon juice can accelerate fermentation — monitor this kraut more frequently than plain sauerkraut.