My favorite! Absolutely delicious, I love the simplicity and the diversity of this ferment. Onions, shallots or garlic can be safely added to this base, plus any kind of root vegetable or combination of can be substituted for the carrot. The only exception is potatoes. Never ferment potatoes!
Here it is, the first type of ‘kraut’ I learned to make. This batch is large and the recipe is most often used for fall, when the garden is over and cabbages are harvested in bulk.
Cabbage & Carrot Kraut
- 8 green/white cabbage heads
- 16-20 carrots (or root vegetables of choice)
- 12 Tbs salt
- (optional) 5-6 garlic cloves and/or 2 large onions
- wash vegetables and remove outer leaves of cabbage.
- Grate carrots in cheese grater
- Quarter cabbage and cut into 1/4 inch slices. Cut slices lengthwise into 2-3 parts.
- Dump into crock with carrot and half the salt. Tamp for several minutes.
- Add the remaining salt and tamp until cabbage is translucent and juices are flowing.
- Test the liquid level: pack vegetables down firmly with a spoon or your hand.
- If enough juices have collected to cover vegetables, place goods in 1/2 gallon jars
- Pack down and fill 4/5 full. Ferments will expand and no one wants bubble-overs!
- Note: if juices won’t cover vegetables (sometimes cabbages aren’t juicy enough) place 1 tsp salt into 1 C water. Dissolve and add to jars until goods are submerged.
- Wipe the inside edges of jar clean from bits of vegetables.
- Cover with canning lids, tighten down with canning rings.
- Remember to break seal every day for 7-10 days!
- When gasses stop building, pop into cool room to keep over winter!