Homemade Carrot & Ginger Sauerkraut Recipe

 Introducing healthy gut bacteria (also known as probiotics) to your digestive system can improve your immune, cognitive, digestive and endocrine function - so it's a pretty good idea to do so! How do you introduce this healthy gut bacteria into your gut you ask? One way is to eat sauerkraut. There are lots of types to choose from, and you can buy it easily in a store or even make it yourself. We think homemade is best, plus, we've got the perfect carrot and ginger recipe for you to try!

PLEASE NOTE -  As we only want the good bacteria in our Sauerkraut, make sure you follow these instructions and measurements very carefully.

Ingredients:

  • 2.5 - 3 cups Shredded Carrot
  • 1 ½ tsp fresh Ginger
  • ½ tbsp Kosher or Pickling Salt
    • Non-iodized salt [table salt] will not work - so you’ll need to use either pickling or kosher salt
    • Do not reduce the amount of salt in this recipe - it’s necessary for the fermentation process!
  • 1 glass filtered water (chlorinated water will affect the fermentation process)

Kitchen Equipment:

  • 16 oz Mason Jar (sterilized)
  • Measuring Spoon (1 tsp, 1 tbsp)
  • 1 X Knife
  • 1 X Grater / Mandolin
  • 2 X Bowls
  • 1 X Plastic Sandwich Bag

NOTE: Make sure your hands, tools + surfaces are completely clean & sterile.


Method:

  • Grate carrots into a bowl
  • Finely dice the ginger
  • Add carrots, ginger and salt to a bowl & Mix
  • Leave for 30 Mins
  • Squeeze out excess juice from the mix (...set aside and keep for later)
  • Pack the mix down tight into the mason jar
  • Pour the excess juice over the mix
  • Next, to make sure there’s at least a ½ inch of liquid above the mix, you might need to stir 1 tsp salt into a glass of water and pour a ½ inch of the salt water over the mixture. If it’s covered already, you can skip this step.
  • Fill a sandwich bag with water. Keeping it open, squish into the jar over the mixture (this is to prevent air getting in, so make sure it’s packed in tight)
  • Lastly, fold the open bag over the sides + screw on the jar top tight
  • Leave in a cool dry place for 7 days
  • Then Enjoy!

(If there is any suspicious mould on your kraut, please do not eat it!)

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