This white cabbage and carrot raw sauerkraut makes a superb accompaniment to any meal. It is full of beneficial enzymes and probiotic bacteria.
And I just happen to sell my own home made jars of it!
If you like red cabbage and beetroot… look no further!
WHITE CABBAGE AND CARROT SAUERKRAUT
- 1 white cabbage finely shredded. Keep the outer layers.
- 3 carrots grated or finely chopped
- 2 shallots or 1 onion finely chopped
- 2 tablespoons sea salt
- 1 handful of sea vegetables such as Dulse flakes or dill optional
- 2 garlic cloves crushed
- 1 teaspoon caraway seeds
- 2 teaspoon fennel seeds
- 1 tablespoon raw organic apple cider vinegar
- Put the cabbage, carrots and shallots or onions in a large mixing bowl.
- Add the salt to half a cup of water and pour over the vegetables and massage with your hands for around 10 minutes, until the liquid is released (the brine)
- Then add the remaining ingredients and massage again.
- There should be plenty of liquid/brine now.
- Tightly pack the mixture into a 1 litre jar that has been sterilised (pour boiling water over it and allow to cool)
- The brine should cover all the vegetables. If not add more salted water (using 1 tsp. sea salt for every cup of water)
- Use the outer layers to form a seal on the top.
- Cover the jar and allow to ferment.
- Taste after 3-4 days. If it is slightly vinegary, it is ready, otherwise leave it to continue fermenting. It can take up to 4 weeks depending on the temperature of your room.
- When ready, seal and store in the fridge.