Friday, April 8, 2016

karrot kraut

F E R M E N T A T I O N.

I'm all about it these days! My cousin sent me this recipe from her Fermented Vegetables cookbook and I have already made two jars. I love it. I have downsized the recipe to make just one quart jar at a time, the one in the book calls for 8 lbs. carrots! This is so perfect for topping macrobowls, inside summer rolls, on veggie burgers, or just as a bright and tangy side dish.

  • 2 lb carrot, shredded or julienne
  • 1/2 lb daikon radish, shredded or julienne
  • 1 inch piece of ginger, grated
  • 1 inch piece of turmeric, grated
  • 1 Tbsp salt
  • 1 Tbsp lemon juice 
  • a little bit of lemon zest ~ 1/2 tsp
I have a julienne peeler so I prepared my carrots and daikon that way, but grating or shredding them would work just fine. Finely grate the ginger and turmeric. Add all ingredients to a large bowl and massage gently until a brine starts to form. This should only take a minute or two.

Transfer kraut into a clean quart jar and press firmly so all carrots are covered in brine. I like to cover my jar with a coffee filter secured with a rubber band and leave it on the counter to ferment. There are several ways to do this step (in a bowl, crock, etc.) but this has worked best for me, it's how I do sauerkraut and kim chee as well.

I left mine on the counter for a week this time before refrigerating, but this step will vary as well. Because I live in Hawaii and it is almost always warm and humid, it doesn't take long to ferment. In cooler climates it may take longer, up to two weeks. A good test is a taste test! It should be tangy but not rancid, you'll know, trust me. And keep in mind that because carrots have a high sugar content, they will continue to ferment in the fridge.

Once refrigerated, enjoy liberally :)

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