Carrot Ginger Sauerkraut

disclosure

This post may contain affiliate links to products I own or swoon over… See my full disclosure here.

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!

Carrot Ginger Sauerkraut

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!

Carrot Ginger Sauerkraut

I have made this Carrot Ginger Sauerkraut a few times before just using a glass bowl, weighed down with a fitted plate, and covered for the fermenting duration. That worked fine… but then I upgraded. Have you seen Kraut Kaps?! I’m pretty sure these are my favorite real foodie purchase so far. I “need” MORE to keep up with the fermented food demand in our house though. #realfoodieproblems

** Add this Carrot Ginger Sauerkraut recipe to your cookbook on Key Ingredient!

Ginger Carrot Sauerkraut

5.0 from 1 reviews
Carrot Ginger Sauerkraut
Author: 
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.
Ingredients
  • 1 pound organic green cabbage, unwashed {the natural bacteria is good for fermentation process}, 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, peeled and sliced thin
  • 1-2 inch long section of organic ginger root, grated
  • 1 scant TB sea salt
  • Supplemental brine, if needed
Instructions
  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 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, mix ½ cup filtered water with ½ tsp sea salt and use as needed.
  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, 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.
  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 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...

spoon and fork enjoy_edited-1

See more aip foodstuffs on this board!

Follow Enjoying this Journey’s board AIP Foodstuffs on Pinterest.

I appreciate you taking the time to leave a comment! I do my best to reply to each one. ♥ If you enjoyed this post, please subscribe to the RSS feed to have our posts in your feed reader. Enjoying this Journey is also on bloglovin' now!

  9 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. ;) 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. :)

      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. :)

      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.
      Erin recently posted…Tuna with Lemon Spinach Pesto SaladMy Profile

  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 :)
    Erin recently posted…Moving…My Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge