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CARROT-GINGER KRAUT

CARROT-GINGER KRAUT

CARROT-GINGER KRAUT

Cracked open this delightful jar of carrot-ginger kraut that we made at our Gut Health Workshop last week. It was bubbling and popping with fermenting microbial goodness when I popped the lid. If you’re new to eating/making sauerkraut, this recipe might be a good place to start, as it’s not as biting/vinegary as regular kraut made with cabbage. The sweetness of the carrots and the spiciness of the ginger give this kraut a completely different flavour all together that is very palatable (just don’t over-do the ginger, or it’s pretty intense!).

Fermented foods like this kraut, can help maintain a healthy microbiome. If you are struggling with gut issues (or other non-gut symptoms that may be caused by a damaged gut), consuming probiotic foods can help. However, it is most likely you will need additional help in restoring a healthy gut microbiome, by detecting and eliminating any pathogenic microbes that may be causing infections in the gut, as well as reducing  inflammatory foods and stress, and using therapeutic nutritional supplements to get your gut back to its happy place. If you need support in figuring out what’s going on inside your gut, our Functional Medicine consultations, lab-testing and treatment plans can help!

CARROT-GINGER KRAUT

Ingredients

  • 2 cups grated carrots, tightly packed.
  • ½ tbsp freshly grated ginger
  • 1 tbsp sea salt (or ½ tbsp sea salt + 2 tbsp whey).

Method

•In a bowl, mix all ingredients and pound with a wooden pounder or meat hammer to release juices.

•Place in a jar and press down firmly with pounder until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar.

•Cover tightly and leave at room temperature for 3-5 days, before transferring to the refrigerator.

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