This is a traditionally fermented sauerkraut with the happy addition of carrots and some hot peppers. If you have a turnip or radish lying around in the fridge, feel free to add it in. This recipe is a great introduction to how easy it can be to make fermented foods. I encourage you to have fun and experiment with the recipe – there is really no way to go wrong with this one.
Kraut with Carrots & Peppers
- 1 medium head of green cabbage (about 2 pounds)
- 2 medium carrots
- 1 small turnip (optional)
- 2 jalapeños or other pepper (optional)
- Other optional ingredients include juniper berries, an apple, red onion
- Reserve an outer leaf of the cabbage. Shred the veggies and combine with any seasonings in a large bowl. Add salt to taste. Add a little less salt than you think you’ll need. Massage the veggies and salt for a few minutes. The veggies should start releasing a little liquid when you squeeze them. If there is little liquid, allow the vegetables to rest for 30 minutes then check again.
- Pack the vegetables tightly in the jar – pressing out any air spaces. Allow about an inch of space between the top of the veggies and the top of the jar.
- Place a weight or folded cabbage leaf on top of the veggies. Alternatively, you can use a plastic ziplock filled with water as a weight.
- Place an airlock on the top of the jar. If you don’t have an airlock, you can put the mason jar lid back on the jar and just burp (loosen) the lid once a day to release any built up gases.
- Allow to ferment on the counter for7-10 days. Start tasting after 5 days and when the kraut tastes good to you, it can go in the fridge to slow down the fermentation.