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Carrot Ginger Sauerkraut

Kate Schat
This delicious cabbage based sauerkraut will convert the sauerkraut haters in your crowd to enjoying it with any meal they can.
5 from 1 vote
Prep Time 1 hour
Fermenting 5 days
Total Time 5 days 1 hour
Course Condiment
Cuisine American
Servings 12 servings
Calories 35 kcal

Ingredients
  

  • 2 ½ pounds shredded green cabbage I use my mandolin slicer
  • ½ pound finely shredded carrots I prefer the smaller holes on my cheese grater
  • 2 oz finely shredded fresh ginger
  • 1-1 ½ tablespoons salt this will vary based on your salt

Instructions
 

  • Finely shred your cabbage, carrots and ginger, mix together in a big bowl or pot.
  • Measure in 1 tablespoon of salt, knead it in well, and taste it. Does it taste salty like potato chips? Like you'd like "more"? If not, add another teaspoon of salt, mix well and taste it.
  • Let it sit for 30-60 minutes, liquid will start seeping out and the cabbage will appear softer.
  • Optional- add a splash of juice from a previous batch or sauerkraut or other ferment that you feel the flavours will compliment. I used bubbies dill pickle juice on a batch and that flavour didnt come through at all, so most are pretty safe to use flavour wise.
  • Pack your sauerkraut into 2 quarts or 1 half gallon jar. Press it down good and firm, pack it as tight as you can.
  • If the liquid doesnt cover the cabbage, mix some salt and water together so that the water tastes salty, and pour it over the cabbage so that it just covers the vegetables. More water will seep out/rise over the next couple days, so you dont have to go too crazy.
  • Now- you need to keep the cabbage mostly below the water level and you have a few options. The most cut and dried way is fermentation weight. Homemade options include 1- fill a plastic baggie with water and put it in the jar over the cabbage to told it down. 2- save a big cabbage leaf and the wedge from coring the cabbage and put the cabbage leaf over the cabbage, and use the core as a weight. 3- You can fit a small mouth ½ pint jar inside of a half gallon wide mouth jar to hold stuff down. Get creative, you may need to adjust it as it ferments.
  • Leave your jars at room temperature, out of direct sunlight, and some say its best in a dark cupboard. I feel I forget about things not in plain view, so it stays on my counter.
  • Depending on your room temperature and taste preferences, this could take a few days to a few weeks. I suggest, after a few days, take off whatever is holding the cabbage down, pull it aside to get to some sauerkraut and give it a taste. Still tastes like fresh cabbage? Give it longer. Got that tang you're after? Time to move it to the fridge!
  • Sometimes it will develop a white layer of yeast that looks like mold called kahm yeast. You can do some googling to find out more about it, but just scoop it off and keep going!

Video

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 903mgPotassium: 241mgFiber: 3gSugar: 4gVitamin A: 3250IUVitamin C: 36mgCalcium: 44mgIron: 1mg
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