Fermented cabbage & carrots, sauerkraut recipe

ActualOrganics shows you how to make traditional fermented cabbage with carrots & ginger. A simple way to make a living food that creates good bacteria to nourish the gut through the process of fermentation.

Category:

Education

Tags:

• cabbage
• carrots
• fermented
• sauerkraut
• good bacteria
• gut
• probiotic
• fermentation
• Actual Organics
• natural fermentation
• unpasteurised
• actualorganics
• ginger
• sea salt
• preserving

[area62310]

thanks for the wonderful tip to add ginger. I cannot wait for mine to be ready to eat. I noticed that most other methods use a heavy plate or other heavy things to weigh the cabbage down before they close the jar, apparently it is avoid the molds from getting in. Do you see any need in doing that?

[actualorganicscom]

@area62310 I simply put in a jar and seal well. I have never used a plate or weight to push the cabbage down.

[FletcherHabit]

@actualorganicscom could you substitute romaine lettuce for the cabbage? I have low thyroid and its best for me to avoid cabbage..

[actualorganicscom]

@FletcherHabit I have never tried fermenting Romaine lettuce nor have I never heard of lettuce being fermented. Sorry I can't help more.

[jmaprins]

I've just stared my first batch of carrot and cabbage sauerkreut,..... Its fizzing away after just one full day. Should i already put it in the fridge now or leave it out for another day or two?

[actualorganicscom]

@jmaprins two days is usually pretty good, depending on the temperature of the kitchen or where you have the jar stored. Putting it in the fridge will just slow down the fermentation process but it will still ferment. Well done, great to make your own sauerkraut!

[actualorganicscom]

@bkuskopf I have had batches that have not worked, they smell awful but that said sauerkraut doesn't exactly smell nice in the first place. The key is to leave an inch of air space at the top of the jar and seal well. Also make sure you add enough celtic sea salt, that mixes with the cabbage juice & water to ferment.

[EffortlessVitality]

Mmm yah, ginger does sound like a delicious addition. This will be my first proper batch and I'm glad you showed a non-plate method. I love knowing all the options. Thank you for sharing this info!

Peace,

Lauren Lionheart

[centervilletn]

everyone should do this...its easy enough for a man to make!...i make it in our home and i really enjoy the process..and its great on hotdogs!

[area62310]

@actualorganicscom　thanks!! keep those videos coming.. ;D

[cocolonger]

really easy to follow....nice accent too..