Carrot-Ginger Kraut

Zesty, tangy and great for putting on salads, Carrot-Ginger Kraut is a summer time must. We loved how fun it was to make and the unique ginger-lime flavors. This recipe calls for grating the carrots (which is why we called it "kraut"), but you could easily make this with carrot sticks if you're looking for a new snack idea. The great thing about grating is you can pack in A LOT more carrots.

You should prepare for carrot juice to get everywhere (and I mean everywhere). If you don't want to have orange-dyed nails, use tongs to place the pounded carrots into the Mason jar and definitely wear something you don't mind getting a little stained. If you do get carrot juice on your clothes, dab the area with water and dish soap to remove the stain. Be sure to wash your Pickle Packer immediately after with soap and water so the Acacia wood doesn't stain either! 

Tools 

• Quart-sized wide mouth Mason jar with screw band
• Grater (fine and thick) 
• Large bowl
• Tongs (optional) 
• Pickle Packer Tamper*
• Pickle Pebble Glass Weight, Wide Mouth*
• Pickle Pipe Airlock, Wide Mouth*

*Need all 3? Get them all in the Complete Fermentation Kit at a cost-saving rate with a bonus recipe book and fermentation guide. 

Ingredients

• 11 - 12 large carrots
• 1.5 tbs Kosher salt 
• 1 - 2 tbs raw ginger root, grated
• Juice of 1/4 lime (optional)

Instructions (see below for photos)

1. Clean and peel your carrots, then thickly grate them by hand or with a food processor. 
2. Place grated carrots in a low and shallow bowl and sprinkle salt.
3. Use a Pickle Packertamper to pound the carrots until they easily release juice when squeezed. 
4. Squeeze in lime juice and mix in grated ginger.
5. Add to Mason jar, ensuring the carrots are tightly packed and juice is being pushed above by pressing down with the Pickle Packer. Leave 1.75" headspace. 
6. Place Pickle Pebble into the mouth of the Mason jar, so it's weighting down the carrots and slightly submerged in brine. 
7. Screw on a Pickle Pipe to vent fermentation gases. Leave to ferment in a cool and dark place until desired tangy taste is reached. 

*TIP: Ginger is easier to grate when it's frozen. We always have frozen ginger on-hand for easy grating. 

Pounding out the juice of grated carrots is a lot easier than cabbage, so don't overdo it! We were a little too zealous with pounding and found the carrots became a little mushy. This could easily be avoided by using a thicker grater and pounding a little less. 

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