Carrot Ginger Sauerkraut Recipe 475

EASY HOMEMADE SAUERKRAUT

Steps:

• Carefully clean all equipment to be used. You can pour boiling water into glass jars or place dry jars in oven at 200 'F for 10 minutes to sterilize. Place lids and utensils into large glass bowl and pour boiling water over them.
• Shred cabbage in food processor or cut by hand into thin shreds with a sharp knife. Place into large glass bowl. (save a couple of the big outer leaves to cover kraut in the end)
• Shred carrots and add to cabbage, along with grated ginger.
• Sprinkle with sea salt and mix well.
• Pack mixture into large glass jar or crock. Press firmly down to release juices.
• Cover the mixture with a couple of outer cabbage leaves. This will help prevent the cabbage from floating above the liquid. Place airtight lid on jar that is fitted with an airlock. Cover to block out light.
• After 24 hours, press down again. If the liquid that is released does not cover the top of the kraut, make a brine and pour it over the kraut until it is covered. (see directions below)
• Seal with airlock lid and allow to sit, covered, for 2-5 week, until done to your liking. Start tasting at 2 weeks.
• Store in fridge after it is done

CARROT GINGER SAUERKRAUT RECIPE - (4.7/5)

Steps:

• Combine the sliced cabbage, carrots, ginger, and salt in a large glass bowl. With clean hands punch down, squeeze, and manipulate the cabbage mixture. You'll notice more liquid in the mixture as the salt draws water out of cabbage. Continue this for another 10 or so minutes until the mixture is soft. When you push the mixture down, you should notice juice rising to the top. Ladle cabbage mixture and brine into clean Mason jars, leaving about 2" headspace. If you need extra brine, mix 1/2 cup filtered water with 1/2 tsp sea salt and use as needed. Below brine is key! Veggies exposed to oxygen will grow mold. The brine protects the veggies so you want to weigh the mixture down under the brine. A spare cabbage leaf sprinkled with a pinch of sea salt will help keep any of the determined tiny shreds below the brine. Place this down first, then add a Crock Rock weight over the cabbage leaf, and press down until fully submerged. The brine should cover the mixture by at least one inch. During the fermentation process, gases are created - they need a place to go. Covers that let the gas escape while keeping oxygen exposure minimal are ideal. Kraut Kaps are fantastic for eliminating oxygen exposure but also letting the gas out. Let your ferment sit at room temperature {68-72 degrees F, warm but not humid} dark location. Be sure to occasionally check for signs of mold. Kahm yeast {white in color, no dark color /black or fuzzy growth it it} is NOT the same as mold. The sauerkraut can ferment for 3-4 weeks even upwards of 12 weeks - it depends on where you live, and even to your taste. Store in the fridge where it will keep well for several months, if it lasts that long...