Quart Jar Cabbage and Carrot Kraut
Three ingredient cabbage and carrot kraut is an easy and delicious ferment for beginners and seasoned picklers alike. Try it with scrambled eggs!
I learned to make sauerkraut nearly a decade ago on a episode of Fork You (an online cooking show that my husband and I used to make. The website still lives, but after a long-ago hack, there’s not much there). Since then, it’s rare that I don’t have a jar in the fridge or bubbling away on the countertop (often, I have both).
Back in my early kraut making days, I made lots of different kinds. I’d use spices. I’d add fresh herbs. But there was always one variety I came back to. Cabbage and carrot kraut.
A couple of years ago, I gave up on the fancy krauts and accepted the fact that this is my house version. It’s the one that I like best and happily eat with eggs, tucked into sandwiches, and with turkey kielbasa.
I make one quart jar at a time, because I don’t want to devote my whole fridge to the endeavor. I combine three parts shredded cabbage with one part grated carrot, add a bit of salt, massage it until it releases a bunch of liquid, and pack it into a jar.
Weigh it down with one of these glass pickle pebbles from Masontops, set the jar on a saucer and cover it with a small kitchen cloth, held in place with a rubber band. Then I wait about a week, until it’s tangy and bright. Into the fridge the jar goes, ready to be eaten.
Occasionally, I do make a plain batch or one threaded with fennel fronds, but this particular version forever has my heart.
PrintCarrot and Cabbage Kraut
Yield: makes 1 quart
Ingredients
1 1/2 pounds shredded cabbage8 ounces grated carrot
1 tablespoon sea salt
Instructions
Combine the cabbage, carrots, and salt in a large bowl and rub them together until you have a goodly amount of liquid in the bowl.Pack the cabbage and carrots into a wide mouth jar a handful at a time (press each layer down firmly. If you push it all in at once, you won't get it all into the jar).
Once you have all the veg into the jar, weigh it down with a pickling weight or a four-ounce jelly jar filled with water.
Set the jar on a sauce. Cover it with a little kitchen cloth or a paper towel and secure it with a rubber band.
Check the kraut every couple of days and push it back down as it expands.
When it tastes tangy and good, it's done!
3.1http://foodinjars.com/2016/11/cabbage-and-carrot-kraut/
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