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Classic Sauerkraut with Carrots

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Ingredients

Adjust Servings:
1 kg of Cabbage
20 g of Salt 1 tbsp
100 g of Carrot

Classic Sauerkraut with Carrots

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 25 min
  • Serves 8
  • Medium

Ingredients

Directions

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It’s a classic recipe for homemade sauerkraut. It’s a perfect starting point if you’ve never fermented vegetables before. Sauerkraut is easy to make and always turns out great. The fermentation process results in a wonderful flavor, a crispy texture, improved digestion and better absorption of vitamins. Furthermore, it’s a natural source of live beneficial bacteria, a probiotic! It’s simply a superfood!

Try it!

Bon Appétit!

P.S. For sauerkraut, it’s best to choose dense white cabbage from winter varieties.

P.S.S. If you get snow-white cabbage, do not add carrots, as it gives a beige tint.

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Steps

1
Done

Remove the outer leaves from the cabbage and wash the cabbage thoroughly. Peel off a few outer leaves and leave them intact.
Chop the rest of the cabbage finely, put it in a large bowl, sprinkle with salt, stir and let sit for about 15 minutes. Then, knead it with your hands until the cabbage releases a decent amount of juice. To check, squeeze a handful of cabbage in your hand - the juice should flow.

2
Done

Slice carrots thinly into circles or grate with a coarse grater and mix them with cabbage.

3
Done

Fill a clean glass jar or ceramic mold with the vegetables, tamping each layer well to release the juice. Cover the mixture with whole cabbage leaves and place a weight on top. If the cabbage is well kneaded and juicy, enough liquid should appear on the surface within a few hours. We need the vegetables to be fully submerged in liquid for efficient and safe fermentation. If it doesn't occur within a few hours, you can make a solution of 2% salt in water and add it to the jar. Do not cover the jar.

4
Done

Leave the cabbage to ferment at room temperature for 2 to 4 days. The fermentation rate will depend on the room temperature and the variety of cabbage. Every day, poke the cabbage in a few spots with a knife or thin stick/knitting needle to release accumulated gas. Starting from the second day, you can taste the cabbage. Once it reaches the desired level of sourness, refrigerate it.
The sauerkraut is done. It can be stored in the fridge for a lengthy period while fermentation gradually reduces but does not cease.
Accordingly, the tomatoes will become slightly more sour after a month.
Bon Appetit!

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