This sauerkraut is a Russian way of making the otherwise plain sauerkraut that is made with just white cabbage. Carrots add a mild and pleasant sweet taste to the sauerkraut.
A classic – Sauerkraut made with cabbage and carrots
Cabbage and carrot sauerkraut
This classic sauerkraut can be made with just cabbage but we are going to use some carrots. Carrots will add a colourful appeal and a sweet taste to the sauerkraut.
900 grams of shredded cabbage.
100 grams of medium-sized carrots grated coarsely.
20 grams of non-iodized salt
- Peel the outer layers of the cabbage, and cut any bruises. Slice the cabbage as thinly as possible. Grate the carrots small.
- To each 1 kg of cabbage and carrot in the bowl add 20 grams of salt, which is roughly 1 tablespoon. Rub the salt into the cabbage and carrots and squeeze, until the cabbage begins to release its juice. Leave the cabbage to “sweat” for 30 minutes at least. A spatula or a potato masher can also be used but it’s much easier with hands.
- After at least 30 minutes or longer the amount of juice released is evident. This is the juice that the cabbage will stay submerged under.
- Add the cabbage along with the juice to the jar, packing the contents as tightly as possible. You will need to press it until the cabbage is entirely submerged in its juice. If there is not enough juice (which mostly happens with red cabbage) prepare brine and add it to the jar. To prepare the brine take 1 kg water by weight and add 20 grams of salt to it. If very little liquid is needed to submerge the contents then even plain water can be used instead of brine.
- The cabbage needs to stay submerged under its juices. During the first week, a lot of gases are released and the cabbage will rise above the brine. So you can either keep pressing it down and let the built-up gases escape or you can use stones to weigh the contents down. Each day, take a fork or a wooden spatula and press the cabbage, to release the gas.
- Ferment at room temperature for 4 to 5 days. The ideal ambient temperature should be in the range of 21 degrees Celsius to 28 degrees Celsius. A higher temperature means the fermentation will be faster. Colder temperatures may require the jars to sit outside on the counter for longer. This could be between 7 and 10 days.
- Try the sauerkraut after five days or a week, only your tastebuds can indicate when it’s ready to eat. If you are satisfied with the level of fermentation achieved then place the jar in a refrigerator, this will slow down the fermentation and the sauerkraut will last for several months.