Description
🥬 Easy Homemade Cabbage & Carrot Kraut (No-Fuss Ferment!)
This naturally fermented kraut is perfect for beginners and pros alike! It's crunchy, tangy, probiotic-rich, and made with just three simple ingredients. A great way to preserve fresh fall produce and add gut-friendly flavor to your meals all year long.
Whether you’re layering it onto sandwiches, enjoying it with scrambled eggs, or serving it up with kielbasa or roasted veggies—this small-batch kraut will become your go-to. No special tools required!
🛠️ Tools You’ll Need:
Large mixing bowl
Sharp knife or food processor
Wide-mouth quart jar (or other fermentation-safe jar)
Pickling weight or small jar filled with water
Saucer or small plate
Clean cloth or paper towel
Rubber band
📝 Ingredients:
1 ½ pounds shredded green cabbage
8 ounces grated carrot
1 tablespoon sea salt
🍽️ Prep + Ferment Steps:
Massage:
In a large bowl, combine cabbage, carrots, and sea salt. Massage everything together with your hands for several minutes, until the veggies begin to release their liquid.
Pack the Jar:
Add a handful of the mixture to a quart-sized jar at a time, pressing it down firmly with a spoon or clean hand between additions to eliminate air pockets and encourage brine to rise.
Weigh it Down:
Once fully packed, place a fermentation weight (or a small water-filled jelly jar) on top to keep the vegetables submerged.
Cover + Wait:
Cover the jar with a clean cloth or paper towel secured with a rubber band. Place the jar on a saucer (to catch any overflow) and leave it on the counter out of direct sunlight.
Ferment:
Check your kraut every couple of days. If the veggies float up, press them back down. Taste after 5–7 days. Once it’s as tangy as you like, remove the weight, seal with a lid, and move it to the fridge.
🧠 Tips:
Great with eggs, sausages, sandwiches, or grain bowls.
Store in the fridge for several weeks.
Can be made with red cabbage for a vibrant twist.
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