Three ingredient cabbage and carrot kraut is an easy and delicious ferment for beginners and seasoned picklers alike. Try it with scrambled eggs!
I learned to make sauerkraut nearly a decade ago on a episode of Fork You (an online cooking show that my husband and I used to make. The website still lives, but after a long-ago hack, there’s not much there). Since then, it’s rare that I don’t have a jar in the fridge or bubbling away on the countertop (often, I have both).
Back in my early kraut making days, I made lots of different kinds. I’d use spices. I’d add fresh herbs. But there was always one variety I came back to. Cabbage and carrot kraut.
A couple of years ago, I gave up on the fancy krauts and accepted the fact that this is my house version. It’s the one that I like best and happily eat with eggs, tucked into sandwiches, and with turkey kielbasa.
I make one quart jar at a time, because I don’t want to devote my whole fridge to the endeavor. I combine three parts shredded cabbage with one part grated carrot, add a bit of salt, massage it until it releases a bunch of liquid, and pack it into a jar.
Weigh it down with one of these glass pickle pebbles from Masontops, set the jar on a saucer and cover it with a small kitchen cloth, held in place with a rubber band. Then I wait about a week, until it’s tangy and bright. Into the fridge the jar goes, ready to be eaten.
Occasionally, I do make a plain batch or one threaded with fennel fronds, but this particular version forever has my heart.