Carrot, Ginger, and Red Cabbage Sauerkraut

Step 1

Peel the carrots, and ginger and thoroughly rinse with the cabbage.

Step 2

Make sure your hands, and everything that comes into contact with the cabbage, are clean as they can be.

Step 3

It is smart to use a container that will comfortably fit the softened cabbage while leaving a couple of inches of space at the top to avoid overflow.

Step 4

You can chop and slice the cabbage with a knife, but it is much easier to shred the cabbage using a food processor.

Step 5

Place the cabbage and the salt in a large mixing bowl or equivalent. We are using a large saucepan. Massage the salt into the cabbage for a few minutes.

Step 6

Leave for 10-15 minutes then repeat the scrunching. You will draw out the moisture from the cabbage and create a brine.

Step 7

Transfer the cabbage, carrots, and ginger to the fermenting crock handful by handful.

Step 8

It is a good idea to keep a couple of the large outer cabbage leaves prior to chopping up and place under the weight. The large leaves help keep any bit that floats to the top under the brine.

Step 9

Make sure to press down to release air bubbles out from below. Once filled up weigh the cabbage down using stones or a heavyweight to cover all the food.

Step 10

Submerge everything as little pieces can float to the surface. The brine will also develop over a few days to cover the cabbage.

Step 11

Cover the fermenting crock with its lid and leave in a kitchen cupboard or dark place at cool room temperature.