Carrot and Dill Sauerkraut

This week we’re sharing another topping to add to your salads – sauerkraut!

Nick loves making kraut and kimchi, and this week we’ve rustled up a recipe using the delicious carrots Nick has grown and harvested from our veg patch!

Carrot and Dill Sauerkraut

·        1kg carrots, washed, topped and tailed

·        Fine Himalayan sea salt

·        Handful fresh dill, finely chopped

Grate the carrots (if you have a food processor with a grater attachment this speeds up the process!) and add them to a large bowl or tub.

Weigh the grated carrots and add 2% of the total weight in salt (e.g. for 1kg of carrots, add 20g of salt) – a calculator will be very handy here!

Add the salt and the chopped dill to the carrots and massage with your hands for 5 minutes, or until the salt has begun to extract the moisture from the carrots and there’s lots of liquid in the bowl.

Put your kraut and the liquid in a sterilised air-tight container (we find mason jars like the one pictured work the best), and press down firmly so that the liquid covers the top of the carrots. Place a small weight in the jar (a small glass or ramekin) to ensure it stays covered, then seal the container.

Leave the container in a cool, dark location to allow the carrots to ferment for 7-14 days, tasting after 5 days to see if you’d like more flavour – a longer fermentation time gives a funkier taste! Once you’re happy with the flavour, place the container in the fridge and keep for up to 3 months.