- 3/4th Chinese cabbage
- 4 carrots
- 750 ml carrot juice
- 3 tablespoons ras el hanout
- 3 tablespoons salt
Kitchen equipment needed
- 1,5 liter+ sauerkraut jar
- This is a ceramic jar with weights in it and has an airlock. Check out the pictures to see what this jar looks like.
- cutting board & chef’s knife
- vegetable peeler
- mandoline, kitchen cutting machine or chop the veggies with a knife
- large bowl
Preparation — 20 minutes
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.
Finishing the fermented cabbage and carrot — 3 weeks
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.