Well, I’ve admittedly been a little quiet here on the blog front. My apologies. I had a jammed pack week of a grant writing class the week before, followed by the Mother Earth News Fair over the weekend, and this week I have been knocked down by some sort of chest cold. I’m on the mend despite sounding like a barking seal, but I’m excited to share with you my latest fermentation creation.
Note: I made and handled this batch prior to being sick.
This sauerkraut is pretty mild as far as flavor but is great in sandwiches or with fish.
Turmeric Carrot Kraut
- 1 head of green cabbage, cored & thinly sliced
- 2 pounds of carrots, shredded
- 4-6 pieces of turmeric roughly 2-3 inches long, grated
- 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
- Slice cabbage in thin chunks.
- In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
- If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon. If you don’t… don’t worry!
- Mix in shredded carrots and turmeric making sure to massage all items together.
- Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
- Cover your container and set in a cool, dark place for 7-14 days. (I always go with ten).
If you have any questions, don’t hesitate to contact me.