Carrot Sauerkraut

Hello Dear Friends,

In the first recipe of this week, we continue the winter preparations. In this article, I talked about the tricks of making pickles again. The first thing you should pay attention to when starting to make pickles is that your ingredients are fresh. If you use rotten, squashed or outdated ingredients, your pickles can quickly go bad.

Another important point is that the water, the water to be pickled, must be boiled beforehand. You can boil it 1 day in advance and cool it, or if you add salt while it is warm after boiling, it will be easier to melt.
After adding the vinegar and mixing the salt, you should let it cool. You can add water after washing and straining your ingredients and filling the jar with other operations.

In order for the pickle to last a long time, sterilize the jars in which you will put your pickle beforehand. For this, you can keep your jars in boiling water for a few minutes, then keep them in the oven at 180 degrees for a few minutes to let the jars dry.
My advice is to set up this marinade in liter or smaller jars. This pickle, which does not need a large jar because it is not in large pieces, consumes it quickly after opening it, and then you can switch to a new jar.

Also, although I don't always prefer it, hot pepper goes well with this pickle. You can add 1-2 hot peppers if you want.

Love…

Ingredients for Carrot Sauerkraut Recipe

• Quarter of 1 large white cabbage
• 2 carrot
• 1 liter of drinking water
• 2,5 tablespoon rock salt
• 1 lemon zest
• A handful of chickpeas
• ½ cup or 1 cup of grape vinegar
• 3-4 cloves of garlic

How to Make Carrot Sauerkraut Recipe?

1. After washing the cabbage thoroughly, finely chop it. Coarsely grate the carrots with the HOTPOINT food processor. (Optionally, mix chopped cabbage and carrots together in a large bowl.)
2. Throw some chickpeas at the bottom of the jar, according to the size of the jar, add 1-2 cloves of garlic.
3. Add 1 tea glass of grape vinegar, 1 tablespoons of rock salt and 2,5 piece of lemon salt to 1 liter of boiled and cooled water and dissolve it by mixing.
4. Fill the cabbage-carrot mixture into the jar with chickpeas at the bottom and add the pickle juice mixture until the jar is full.
5. Make sure that the water runs all over the place. Fill them completely and close your jars tightly with new lids. Depending on the condition of your cabbage and jars, you can increase the pickle juice at the same rate.
6. Your pickle will be ready to be eaten within 1 week and 10 days.