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!
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Instructions (see below for photos)
*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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