Carrots are Stefans favorite dish. He consumes them as if they were a complete dish, in huge quantities, peeled with some tahini. Cabbage isn’t something he would usually ask for, so I started to ferment carrots with a little cabbage for him. And he loves it.
How to cut carrots
You can cut, slice or grate the carrots. I love to cut them with a noodle peeler. It’s fast and beautiful.
Can you pickle carrots only?
I haven’t tried to pickle carrots without cabbage, I kind of assume you need the cabbage to start the fermentation.
I don’t like adding salt, I try to use a small amount if any.
Pickled carrots with sauerkraut
Knife, Peeler, Glass Jar
1 head of
cabbage, roughly cut
carrots, cut into noodles
Combine the ingredients massaging them for a minute. Place into a glass jar and fill the jar up with water so the water covers the cabbage. Leave at room temperature covered with a not too tight lid for 3-5 days. Check on your sauerkraut, when fermented to your liking, keep it in the fridge.
You can spiralise the carrots as well. I like to use the peeler. The water should be pure, chlorine-free. The salt I use has no additives, just pure sea salt or himalayan salt.