Carrot Ginger Sauerkraut


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When I first began reading up on fermentation, it was a lot of information to absorb. Kind of like homecanning… there are so many things to consider. Along with the usual hope and desire to create something delicious, I also don’t want to kill anyone. So there’s some added pressure. Ha!

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The combination of the spicy ginger and the sweet carrot with the “kraut-y tang” is so, so good. Luv especially likes it with a hot dog or sausage from the butcher shop. I love it with avocado for breakfast. And while The Mister’s love holds steadfast for my Garlic Sauerkraut, he happily gobbles this up just the same. I even made a big batch for with my cousin to gift out to her friends and family during the holidays!

Fermenting tools and tips

There are plenty of fermenting vessel options out there, but I use Kraut Kaps. I’m pretty sure these are my favorite real foodie purchase so far.

For sauerkraut since we use salt to pull out water from the vegetables to make the brine, you’ll need to weigh your vegetables and do a little math to find the 2%. For example, for every 100 grams of cabbage, you will need 2 grams of sea salt. 1 lb is roughly 450 grams (so 1 lb of cabbage needs about 9 grams of salt). When adding supplemental brine to sauerkraut, a good rule of thumb is to use a 2% salt/water brine if you need supplemental brine. WEIGH your salt. Discrepancies in salt weight can change the salinity of ferments.

A quick break down for 2% brines:
one cup water : 5 g salt // two cups water : 10 g salt // three cups water : 15 g salt // one quart (four cups) water : 19 g salt

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Carrot Ginger Sauerkraut
Recipe type: Sauerkraut
Cuisine: Paleo, AIP, Primal, Fermented
Prep time: 
Total time: 
Serves: 2 quarts
The combination of the spicy ginger and the sweet carrot with the "kraut-y tang" is so, so good.
  • 1 pound organic green cabbage, outer leaves and core removed, sliced thin (save one or two nice outer leaves for helping to weigh down the veggies}
  • 1 pound organic carrots, sliced thin or julienned
  • 1-2 inch long section of organic ginger root, grated
  • 9 grams sea salt
  • extra 2% supplemental brine
  1. 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 the cabbage. Continue this for another 10 or so minutes until the mixture is soft. You can also salt it and walk away if need be. When you push the mixture down, you should notice juice rising to the top.
  2. Ladle cabbage mixture and brine into clean Mason jars, leaving about 2" headspace. If you need extra brine, pour some 2% brine over the top.
  3. 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.
  4. During the fermentation process, gasses 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.
  5. 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} 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...

Carrot Ginger Sauerkraut | Enjoying this Journey...

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  12 comments for “Carrot Ginger Sauerkraut

  1. June 4, 2014 at 7:17pm

    Boy I wish I was as lucky as your cousin!! To get you to help me make this recipe. What a lucky gal. πŸ˜‰ It sounds Delicious!

  2. June 5, 2014 at 3:00pm

    Nice recipe – I do something similar and I use it to make coleslaw. The only real difference is that I add onions to mine.
    Salixisme recently posted…Lemon and Mint Water Kefir PopsiclesMy Profile

  3. June 6, 2014 at 10:55am

    I started the AIP protocol several months ago and doing well. I recently got IGG testing done had strong reactions to bakers and brewers yeast. Do you know if I am still okay to eat these type of fermented foods? I really need help in the probiotic department!

    • June 6, 2014 at 3:02pm

      Hi, Katie! That’s great you got your results! I am still waiting {im}patiently for my results. πŸ™‚

      Are you familiar with The Paleo Approach book? It has become like my AIP bible – ha! As far as your great question, if your IgG is showing strong reactivity to brewers and bakers yeast, it is good to know that those strands of yeast are highly cross-reactive with gluten antibodies. So if your body has built up gluten antibodies, you may see other known crossreactive antibodies, like yeast {or corn, dairy, etc.}. Bakers and brewers yeast is Saccharomyces cerevisiae – it is naturally found in some kefir cultures and fermented foods. Kombucha and kefir have more yeast than sauerkraut or lactofermented veggies though, so if you do try, it’d be best to start small. Like, with a teaspoon of the “juice” and build up from there if your body is showing no signs of reaction. If one probiotic food doesn’t jive with you, try another. But in the end, you may just need a good probiotic supplement. πŸ™‚

      Also worth mentioning, if you are just starting out with a fermented food it is best to start small anyway. It is not uncommon to experience a bit of “die-off” reaction initially {think of bad bacteria in your gut keeling over}, especially if one’s gut health was in a sad state {dysbiosis, leaky gut} initially.

      If you do pick up a copy of The Paleo Approach, Sarah Ballantyne speaks on the yeast in fermented foods on page 224.

      ** I should also say that I am not a doctor, but I am happy to share information I’ve read in The Paleo Approach, share my experience, and what I have heard others experience. Sorry, but I have to be clear on that. I hope that helps, Katie! Be well.
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  4. morgan wright
    June 9, 2014 at 6:07pm

    I’d love to try this recipe but I live in a country where things like canning jars and kraut kaps or any type of fermenting supplies are not available nor will Amazon ship such items here. So I’m looking for an alternate set-up for safe fermenting. Any suggestions?

  5. June 9, 2014 at 9:51pm

    Hi Morgan! As far as fermenting vessels, it is best for a cylindrical shape; either ceramic or glass {plastic leaches and metal reacts to the salt}. This can be glass jars, crocks {even slow cooker inserts}, or bowls. With the right weight and cover you’ll be fine – I’ve fermented with a glass Pyrex bowl, using a ceramic plate that fit snugly with a Ziploc bag filled with brine set on top to weigh the plate down and keep the kraut below the brine. Then covered it with a tea towel and secured with a large rubberband. I checked it to make sure everything was fine and removed any white film that started {the kahm yeast}. Cultures for Health has a great write up on Fermentation Equipment that is incredibly helpful and informative. I hope that helps answer your question πŸ™‚
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  6. Allison
    April 15, 2015 at 2:43pm

    Anything like this I’d need to keep in my kitchen for the entire process and our home isn’t all that big. How strong is the smell? My husband isn’t a fan of most pickles so smell can be a make or break issue.

    • April 15, 2015 at 5:47pm

      Hi, Allison. I don’t think this smelled terribly offensive while it fermented with the Kraut Kaps. My Garlic Sauerkraut is a little more potent though. πŸ˜‰

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