This fermented cabbage and carrot is made in the same way as sauerkraut, but is kind of similar to atjar. Definitely worth the wait!
The main thing:
Other stuff:
Made by Véronique
Published at 2017-07-08, this recipe is for 10 people and takes 8 hours 44 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 12-07-2021
View the original recipe via:
https://ohmydish.com/recipe/fermented-cabbage-and-carrot
A sauerkraut jar is a ceramic jar with weights in it and has an airlock. Check out the pictures to see what this jar looks like.
Remove the outer leaves of the cabbage. Divide the cabbage into 4 quarters and remove the hard parts in the center. Chop the cabbage into thin strips, you can use a mandoline or cutting machine.
You can even use a food processor or coarse grater. Peel the carrots and also chop them into strips. Combine the cabbage and carrots with ras el hanout and salt.
Add the vegetables into the sauerkraut jar and crush each layer with your hands or a hard long object. Pour in the carrot juice, make sure the veggies are completely covered in liquid.
Place the stones or other heavy object on top, put the lid on and create a water lock. This is very important to allow the gas to escape, and the contents to stay inside of the jar.
Store the jar in a place where the temperature is always the same, like a basement. Wait at least 3 weeks before opening up the jar. Check the airlock every week, make sure there's enough water in the airlock.
This fermented sour side dish is great with nasi or lumpias, a bit similar to atjar. Enjoy!
