Golden Carrot Kraut


15-20 mins; up to 10 days fermenting time

Serves : use as ingredient or side dish



8-10 carrots, grated
Cornish Sea Salt Crystals (weight as per instructions in recipe)
150ml fermented carrot juice



Grate the carrots and weigh. Calculate 2% of the total weight of the carrots, which will provide the weight of salt needed (for example, for 100g carrots, add 2g salt).

Add the carrots and salt to a clean re-sealable jar (e.g. Kilner jar), then gently squash and stir with a spoon or pestle to ensure that the salt is well mixed in.

When mixed, top up the jar with fermented carrot juice, leaving a small gap at the top for a piece of baking parchment paper. Seal the jar and allow to ferment at room temperature for 5-10 days. Refrigerate when unsealed. Serve as a side dish or an ingredient in salads.

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