Spiced Carrot Sauerkraut
- In small skillet combine chile pepper pieces and the caraway, coriander, and cumin seeds. Cook over medium heat about 3 minutes or until toasted and fragrant, shaking the skillet and stirring occasionally. Let cool. Using a spice grinder or mortar and pestle, grind the mixture until coarsely ground.
- Place the cabbage and carrots in a large ceramic crock, glass container, or food-safe plastic container. Add the spice mixture, the salt, and garlic. Using very clean hands or tongs, toss to combine. Let stand for 10 minutes. Using a clean plate that fits just inside the container, press plate down on the cabbage mixture. Let stand at room temperature for 4 hours, tossing mixture and pressing plate down every hour or until some liquid is released. Add enough Brine to cover the mixture by 1 inch.
- Place fermenting weights or a clean 1-gallon jug full of water over the plate to weight it down. Cover container with a clean dishcloth or loose-fitting lid. Place the container in a cool place out of direct sunlight to ferment for 2 to 3 weeks.
- Every 2 or 3 days during fermentation, replace the dishcloth with a clean dishcloth, skim off any white residue that forms on the surface of the mixture, and clean and replace the plate. If the liquid level becomes too low, add enough Brine to cover the sauerkraut. The sauerkraut is ready when it has a slightly crunchy texture and pleasantly tangy flavor.
- Transfer the undrained sauerkraut to clean canning jars or airtight containers; seal and label. Store in the refrigerator for up to 2 months.
From the Test Kitchen
Combine 4 cups bottled spring water with 4 teaspoons fine all-natural sea salt or pickling salt. Stir until salt is dissolved.
Nutrition Facts (Spiced Carrot Sauerkraut)
- Per serving:
- 19 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 342 mg sodium ,
- 4 g carb. ,
- 2 g fiber ,
- 2 g sugar ,
- 1 g pro.