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.
Carrot and Cabbage Kraut
- 1 1/2 pounds shredded cabbage
- 8 ounces grated carrot
- 1 tablespoon sea salt
- Combine the cabbage, carrots, and salt in a large bowl and rub them together until you have a goodly amount of liquid in the bowl.
- Pack the cabbage and carrots into a wide mouth jar a handful at a time (press each layer down firmly. If you push it all in at once, you won't get it all into the jar).
- Once you have all the veg into the jar, weigh it down with a pickling weight or a four-ounce jelly jar filled with water.
- Set the jar on a saucer. Cover it with a little kitchen cloth or a paper towel, and secure it with a rubber band, and place it somewhere on your kitchen counter that's out of direct sunlight.
- Check the kraut every couple of days and push it back down as it expands.
- When it tastes tangy and good, it's done! Put a lid on the jar and transfer it to the refrigerator.