Carrot Kraut (Fermented Cabbage and Carrot Slaw)

This Carrot Kraut is a simple, naturally fermented slaw made with just cabbage, carrots, and salt.

It turns into a slightly sweet, tangy, and refreshing kraut that adds a nice touch to almost anything—spoon it over eggs, potatoes or put it into grilled cheese.

INGREDIENTS

– cabbage – carrots – salt

1.

Shred the carrots and cabbage finely into a large bowl. You can use the large holes of a box grater or a food processor with a grating attachment.

Sprinkle salt over the vegetables and mix gently using your hands until evenly combined.

2.

3.

Let the mixture rest for 30 minutes. This allows the salt to draw out moisture and begin creating the brine.

4.

After resting, use your hands to massage and squeeze the mixture. Keep going until it softens and releases more liquid.

5.

Transfer the mixture to a clean, wide-mouth 1-liter mason jar. Press it down firmly as you add it to help the brine rise and cover the vegetables.

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