1 Pickle Pebble work great with any wide mouth mason jars, optional: https://amzn.to/3SujE6F
1 Pickle Pipe work great with any wide mouth mason jars, optional: https://amzn.to/3BK8Yen
1 wide mouth canning funnel not essential but definitely limits the mess: https://amzn.to/3OYFEnm
1 Chef's knife not the one I used in the video but a great budget friendly knife I highly recommend: https://amzn.to/3vKjm1E
Ingredients
2poundscarrotswashed, ends trimmed, no need to peel if organic
2teaspoonsfresh ginger rootgrated with a fine grater or microplane
1lemonzested with a fine grater or microplane
1/4 lemonjuice
2teaspoonssea saltfine
Instructions
Grate or shred all carrots. A food processor will make this much faster.
Add carrots to a large mixing bowl and add salt, ginger, and lemon. Mix then set aside for a few minutes.
Firmly massage the carrot mixture with your hands until liquid squeezes out, about 2 to 10 minutes.
Pack carrots tightly into a 1 quart (32 ounce) canning jar using a blunt object or kraut pounder. Press often when filling the jar to remove air bubbles and to allow the brine liquid to come above the mixture. Leave about 1 inch headspace in the jar since the carrot mixture will expand as it ferments. Cover the shredded carrot mixture with cabbage leaves if you have them to seal out air and keep the carrots below the brine.
Put a lid or fermentation air-lock on the jar. Place in a cool place out of direct sunlight.
Allow carrots to ferment for about 1 week for young crisp carrot kraut to about 2 weeks for more sour, softer kraut. Check on ferment and taste with a clean utensil every 2-3 days until you are happy with the flavor. If the top appears dry, pack down kraut until liquid rises above the cabbage leaves.
Store carrot ginger kraut in the refrigerator until it’s eaten. The cold temperature will significantly slow the fermentation process.
Notes
If the temperature is warm (above 75 degrees F), either ferment your carrot ginger kraut in a cooler place like on the cool floor in a basement or add some cabbage sauerkraut juice to help kick off fermentation of your ferment. Yeast may feed off the sugars in the carrots and take over if it's too warm. Recipe adapted from Fermented Vegetables by Christopher and Kirsten Shockey. If you want to master vegetable fermentation and find recipes for ALL THE THINGS, get this book. It's awesome.