Carrot Ginger Sauerkraut is a staple in our kitchen. And organic, raw kraut can be expensive at the store. This easy recipe shows you how to make inexpensive, real sauerkraut that you and your family can enjoy. I’ve experimented with lots of different ingredients and have settled on this basic combo as our “usual” kraut. I like green cabbage better than red. No particular reason. Just feel my kraut tastes better. The ginger is a nice touch, and it also helps with digestion. I think I add the carrots because I like a little color in my kraut. It does add a titch of sweetness. We go through kraut quickly at our house, so I usually double the recipe. Lately I have been adding a bit of caraway seeds to my kraut which is so delicious.
Fermentation times vary depending on your taste preference and the temperature inside your house. I like to ferment kraut for 2-4 weeks, sometime longer. The most important thing is to use a completely airtight fermentation vessel. The good bacteria needs a totally oxygen-free environment to thrive. This way it will not spoil. Also, be sure to cover your fermentation vessel to block out any light as light inhibits the good bacteria from growing. You can read more about that HERE.
The only thing that you need to add to your vegetable is sea salt. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. I use an unrefined sea salt when fermenting veggies.
Store in fridge after fermentation. I have stored mine up to 6 months without it spoiling, but it usually doesn’t last that long around here.
WHAT EQUIPMENT DO I NEED?
I have been fermenting foods for years now and have found that the best and most consistent results come from a closed-system fermentation system that keeps oxygen out but allows CO2 to be released.
I have experimented with fermentation crocks and various mason jars but have found my results to be inconsistent. This mainly has to do with the fact that these systems are not air-tight, leaving my ferments open to oxygen, molds, and bacteria in the environment.
So what do I use?
I have been fermenting foods for quite some time now and have experimented with many different jars. The ones that I personally use are no longer available online, but I have seen similar ones HERE. These type of fermentation jars come with an airlock that needs to be filled with water and work great at keeping oxygen and pathogens out.
I also really love THESE fermentation lids that fit right over wide mouth mason jars. They are so easy to use and super affordable. The airlocks allow for the CO2 created by the fermentation to be released but keeps oxygen out. This keeps the lactic-acid bacteria happy and healthy.
You’ll want to add a weight on top of your fermenting foods so they stay below the brine. I use glass fermentation weights made specifically for that purpose. I know some folks get creative and use rocks or other clean/sterile items.
Want to learn more about fermentation?
To get a quick low down of what fermented foods are and how to make them, be sure to check out my 2 part fermentation series: Fermented Foods 101 + 9 Tips for Successful Fermentation.
Print
Easy Homemade Sauerkraut
Ingredients
- 1 and 1/2 medium green cabbage (yes, that’s one cabbage and half of another. This is the amount that fits in a 1.5 – 2 liter fermentation jar))
- 3 carrots
- 1-2 TBS grated fresh ginger, depending how gingery you want it
- 1 1/2 TBS sea salt (like this)
Instructions
- Carefully clean all equipment to be used. You can pour boiling water into glass jars or place dry jars in oven at 200 ‘F for 10 minutes to sterilize. Place lids and utensils into large glass bowl and pour boiling water over them.
- Shred cabbage in food processor or cut by hand into thin shreds with a sharp knife. Place into large glass bowl. (save a couple of the big outer leaves to cover kraut in the end)
- Shred carrots and add to cabbage, along with grated ginger.
- Sprinkle with sea salt and mix well.
- Pack mixture into large glass jar or crock. Press firmly down to release juices.
- Cover the mixture with a couple of outer cabbage leaves. This will help prevent the cabbage from floating above the liquid. Place airtight lid on jar that is fitted with an airlock. Cover to block out light.
- After 24 hours, press down again. If the liquid that is released does not cover the top of the kraut, make a brine and pour it over the kraut until it is covered. (see directions below)
- Seal with airlock lid and allow to sit, covered, for 2-5 week, until done to your liking. Start tasting at 2 weeks.
- Store in fridge after it is done
Notes
If there is not enough brine to cover all of the cabbage, you can add a 2% brine on top. Make a 2% brine by mixing 9.6 grams of salt in 2 cups of water (which is about 1 and 1/2 tsp of salt.)
Click HERE to PIN THIS!
Are fermented foods part of your regular diet??
[thrive_leads id='21430']As an Amazon Associate I earn from qualifying purchases.
Thank you for posting this Miss K! I will be adding it to my Katja kitchen rituals! Sorry we keep missing each other! much love!
love you, Tammy!!!
Took down the recipe today and others! Going to WF to get ingredients for first kraut attempt. Good to talk to you. Miss you and love to see you and the girls!
XO
I’ve never fermented anything, because it seems intimidating. But this makes it look pretty easy! I’m curious, does it have to ferment on the counter, or can I put it in the refrigerator? (I like clean counters!)
Hi, Sherri…. the temperature in the fridge is too cold for fermentation to happen. The little magical microbes need a warmer environment to do their thing. I leave mine on the counter so I can keep an eye on it, to make sure water levels stay above the kraut. You could tuck it away in cabinet but just don’t forget about it. Fermenting veggies is quite easy once you get started. I have a recipes for fermented ginger carrots and homemade pickles on my site that are super easy. Clean counters? That NEVER happens here. I have too many food projects happening… 🙂
In step 8, (After 12-24 hours, pour in enough filtered water to cover your kraut. Cover jar.) When you say “cover” do you mean with the lid or a towel? If you meant lid to i leave it loose or tighten it? If you mean cover with a towel, when do I put the lid on it. Thanks! I’ve never made any fermented food and know that I need to eat more of it and your recipe makes it look so much easier than any I’ve seen before so I’m going to try it and see how I do. thanks!
great question…. I cover the jar with a lid loosely. Fermentation creates “bubbles” and could create pressure in the jar. I would love to hear how it goes for you. Fermentation is fun as long as you are open to experimenting. As the weather gets warmer, it will happen a lot faster so make sure the kraut stays submerged in liquid. Feel free to ask me any questions that come up. 🙂
I am, also, new to fermenting. I’ve never done it, but would like to try. Your recipe makes it look easy. Silly question, though – how will I know when it’s fermented, and that it’s time to put it in the fridge?
The fermentation process starts happening pretty quickly. People have varying opinions on how long to let things ferment. My opinion is that you should let your kraut ferment at least 3-4 week in order to get a good balance of microorganisms in your ferment. Just be sure to keep the kraut below the liquid in order to keep the kraut from getting funky. Here is a good read about ferments—-> http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/
good luck 🙂
Good post Katja. I have a question. I made my first batch but after 5 days the jar had mould on the top of the ferment. is this normal? if not, what am i doing wrong? Thank you.
just saw your link with reply. thank you. very helpful.
Hi Katja,
You explain this really well here. I tried making ginger carrot kraut a week ago, but used way too much ginger and only sliced it rather than grated it fine. Wow, those pieces are still really hot after a week, and after the colors homogenized it’s hard to separate them when you eat it. I hope they mellow out with another week’s fermentation.
The air lock seems to be a popular innovation and pretty cheap if you buy it at your local beer making coop. I think it traps CO2 in the air space which inhibits mold from forming on top of the liquid while letting excess pressure out. I’ve also discovered the saline filled plastic zip lock bag as a top weight too, which works really well to keep the kraut submerged. Last year was my first go at this and the top leaf method molded over and I just pitched the whole batch rather than risk eating it. I’m happy to report much better results this year and encourage others to keep at it as the rewards are worth it!
Yay! So glad that it is going well for you. I love fermenting. I just got some of those air locks but haven’t used them yet. Will try them with my next bach of kraut. And yes, a little ginger goes a long way. But I LOVE ginger! Thanks for the feedback!
We’re looking to try this recipe while we do our saurerkraut. we use kosher canning salt. Does it matter for the ginger carrot?
Yes, your salt will work just fie. Let me know how it turns out. 🙂
Finished the regular sauerkraut with enough left for slaw, cassarol and ginger carrot attenpt
oh, good. Let me know how you like it.
Обязательно сделаю ————- в моей семье это очень любят СПАСИБО
How much cabbage does the recipe call for— 1 1/2 cups? Would this be good stored in a half gallon mason jar?
this recipe calls for one whole cabbage and 1/2 of another. That is the perfect amount that fits into a 1/2 gallon mason jar. 🙂
Question: I lived in Germany and I remember Sauerkraut crocks sitting on the roofs. It made a horrible smell. Can anyone tell me if it puts an odor in an apartment. I am very interested about making raw sauerkraut.
My kraut crock has a water seal so there is no smell. It “burbs” itself every once in a while but no real smell. If the kraut is covered with brine the whole time, you should not get a bad smell. 🙂
Hi, I’ve been wanting to try fermenting but daunted, but your recipe looks manageable, because the amounts are smaller.
I live in Central America: warm place with huge cabbages, sounds funny but true. Right now I have a cabbage in the fridge that is just bigger than a soccerball. When you say 1.5 cabbages, what size are they? Just wondering if you have a sense of how many cups of shredded cabbage this turns out to be. Same with carrots, the ones I get are about 2-3 times the size I used to buy in Canada. I figure the sizes would change the measurements of everything else. Also, given that temperature is about 28-32C every day, would it ferment in less than the base 2 weeks? Appreciate any insights you have.
thanks.
Hi, Carla! My guess is that the cabbages I use weigh about 2.5 pounds or so. So maybe 3.5-4 pounds of cabbage for this recipe. Since it is so warm where you are, it will definitely ferment quicker. I would do this recipe without the carrot the first time. Carrots can ferment a bit too quickly if it is VERY warm and create an off taste. Just do cabbage and ginger. It will be tasty! Let me know how it goes! 🙂
Hi Katja,
Could I use a couple tablespoons of my homemade Kombucha in the first batch of sauerkraut?
I have never tried kombucha as a starter but I think it’s a fabulous idea. Let me know how it turns out! 🙂
This sounds great! Found your recipe while searching for some fermentation inspiration! Thanks!!