Tag Archives | cabbage and carrot kraut

Quart Jar Cabbage and Carrot Kraut

Three ingredient cabbage and carrot kraut is an easy and delicious ferment for beginners and seasoned picklers alike. Try it with scrambled eggs!

finished cabbage and carrot kraut

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).

shredded cabbage and carrots for kraut

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.

massaged cabbage and carrots for 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.

top of cabbage and carrot kraut

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.

cabbage and carrot kraut in 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.

top of finished cabbage and carrot kraut

Occasionally, I do make a plain batch or one threaded with fennel fronds, but this particular version forever has my heart.

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