Sauerkraut with carrot is a healthy probiotic food that promotes gut health, aids digestion, and boosts the immune system. It is also a good source of vitamin C, fiber, and antioxidants.
Sauerkraut with carrots is a traditional dish that originates from Germany. It is a delicious and nutritious combination of fermented cabbage and carrots. In this article, we will explore the origins of this dish, what it is made of, its cultural significance, and its health benefits.
Sauerkraut with carrots is a popular dish in Germany and is often served as a side dish with meat, sausage, or potatoes. Sauerkraut itself is a fermented food that has been a part of German cuisine for centuries. It is made by finely shredding cabbage and allowing it to ferment in salt water( I'm not using the water. My cabbage has enough natural juice) for several days. During the fermentation process, bacteria break down the natural sugars in the cabbage, creating a tangy and sour flavor. Adding carrots to the mix gives the dish a sweeter taste and a pop of color.
As mentioned earlier, sauerkraut with carrots is made from finely shredded cabbage and carrots that are fermented. The fermentation process allows the beneficial bacteria to thrive, resulting in a probiotic-rich food. The dish can also include other ingredients such as apples, onions, and spices for added flavor.
In Germany, sauerkraut is a symbol of prosperity, good health, and longevity. It has been a staple in German cuisine for centuries and is believed to have many health benefits. It is said to aid in digestion, boost the immune system, and improve overall gut health.
Sauerkraut with carrots is a nutrient-dense food that is rich in vitamins and minerals. The fermentation process increases the bioavailability of nutrients, making them easier for the body to absorb. It is an excellent source of vitamin C, vitamin K, and fiber. The dish also contains beneficial bacteria that promote a healthy gut microbiome, aiding in digestion and improving overall immune function.
Take a large size head of cabbage. (Mine around 2 kg). Remove the outermost cabbage leaves. Wash it and quarter the cabbage, then finely shred it, but discard the core.
It's best to use a mandolin for shredding, but cutting by hand is also an option.
Next, grate the carrots or cut them into small pieces.
In a large bowl: Combine the cabbage, shredded carrots, 1 tbsp of cooking salt (preferably larger size of salt, not fine salt. It gives more taste), bay leaves, and 5-6 whole black peppers, and crunch and knead the cabbage for about 4-5 minutes until the juice is released from the cabbage. You don't want the mixture to be overly juicy, just enough to cover the cabbage when it's packed tightly in a jar.
Pack the mixture tightly into a glass jar until it is about 2/3 full, ensuring that the cabbage is completely covered in its juice. To create a press over the top of the cabbage, push it down with a plate or jar filled with water. Use a small jar of water, a clean rock, or something similar as a weight.
Tip: It's a good idea to keep the jar in the bowl or over a dish to prevent overflowing.
Allow the mixture to sit at room temperature for 2-3 days or until it becomes sour, making sure to poke a few holes through the cabbage each day with the back of a wooden mixing spoon or knife to release the gas produced by the fermentation process and to pack the cabbage down tightly.
The fermentation process will take about 2-3 days, depending on the temperature. At first, the cabbage will actively secrete juice, which can be collected in the bowl and topped up in the jars. If necessary, you can fill the jar to the neck with water.
To serve: Remove the desired amount of cabbage from the jar by firmly squeezing out the excess juice with your hands. Add in your salad ingredients, mix well, and serve.
The more stands in the fridge, the more sour becomes!
Enjoy!
Sauerkraut with carrots is a delicious and nutritious dish that has been a part of German cuisine for centuries. It is made by fermenting finely shredded cabbage and carrots in salt juice, resulting in a probiotic-rich food that is loaded with health benefits. Sauerkraut with carrots is a healthy probiotic food that promotes gut health, aids digestion, and boosts the immune system. It is also a good source of vitamin C, fiber, and antioxidants. This dish is not only a symbol of prosperity, good health, and longevity but also a tasty way to incorporate more nutrient-dense foods into your diet. So, the next time you're looking for a healthy side dish, give sauerkraut with carrots a try!
Take a large size head of cabbage. (Mine around 2 kg). Remove the outermost cabbage leaves. Wash it and quarter the cabbage, then finely shred it, but discard the core.
It's best to use a mandolin for shredding, but cutting by hand is also an option.
Next, grate the carrots or cut them into small pieces.
In a large bowl: Combine the cabbage, shredded carrots, 1 tbsp of cooking salt (preferably larger size of salt, not fine salt. It gives more taste), bay leaves, and 5-6 whole black peppers, and crunch and knead the cabbage for about 4-5 minutes until the juice is released from the cabbage. You don't want the mixture to be overly juicy, just enough to cover the cabbage when it's packed tightly in a jar.
Pack the mixture tightly into a glass jar until it is about 2/3 full, ensuring that the cabbage is completely covered in its juice. To create a press over the top of the cabbage, push it down with a plate or jar filled with water. Use a small jar of water, a clean rock, or something similar as a weight.
Tip: It's a good idea to keep the jar in the bowl or over a dish to prevent overflowing.
Allow the mixture to sit at room temperature for 2-3 days or until it becomes sour, making sure to poke a few holes through the cabbage each day with the back of a wooden mixing spoon or knife to release the gas produced by the fermentation process and to pack the cabbage down tightly.
The fermentation process will take about 2-3 days, depending on the temperature. At first, the cabbage will actively secrete juice, which can be collected in the bowl and topped up in the jars. If necessary, you can fill the jar to the neck with water.
To serve: Remove the desired amount of cabbage from the jar by firmly squeezing out the excess juice with your hands. Add in your salad ingredients, mix well, and serve.
The more stands in the fridge, the more sour becomes!
Enjoy!
10 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
