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  • Writer's pictureHappea Life

Home Fermenting and Carrie's Killer Kraut

Do you ferment? In my Omni days, I was never a real big fan of pickled anything. I mean, I could take it or leave it; however, after going plant based and seeing how awesome fermented foods are for one's health, I attempted to introduce more fermented foods into my diet. Believe me, it was not love at first sight! The first time my daughter, who was Vegan long before me, brought me a kombucha, I thought, "why would anyone pay $4 for vinegar water!" I was not a fan. However, I kept trying to like it and, now for the most part, I am a huge fan. Unfortunately most of the store bought Kombucha is devoid of most active cultures because of the pasteurization process. So while I do enjoy it, I really don't think the health benefits are really there. So on my quest to better health, I discovered the art of fermenting my own foods.

Fermented foods are rich in probiotics and absolutely incredible for gut health. They can help with regulating your metabolism, boost immunity, aid in digestion and the list goes on and on. We need more probiotics in our lives. The problem with buying most "pickled" items in the store is that they are generally full of salt and/or sugar. Most are pickled with vinegar which kills any living organisms that would be beneficial. There are some good brands out there, such as Bubbies, but they can get pricey.

The first thing I fermented were garlicky carrots. They were ok but not amazing so I kept trying. I made fermented dilly beans. Again, just so so. I have never ever liked saurkraut but I LOVE red cabbage, so I thought, what the heck! Lets give it a shot. This Kraut has become a hit with my family and friends. It continually evolves because I keep experimenting with new veggies and herbs. It elevates your avocado toast to the next level and I will eat it straight out of the jar. A couple of spoonfuls a day is all you really need to improve your gut health. I hope you love it as much as we do!

Carrie's Killer Kraut

1 32 Oz Mason jar

4 C grated Red Cabbage (any cabbage will work)

2 Large Carrots grated (about a cup)

2 green onion sliced

1/2 a small red onion (about half a cup)

4 cloves of garlic minced

1/4 finely chopped parsley

1 heaping T minced ginger

1/4 -1/4 finely chopped jalapeno or Serrano chile (omit if you don't like spice) You can swap it with chopped or grated radish if you wish

Juice of 1 lime (about 2T)

1 T Himalayan salt

Mix all the ingredients together in a big bowl, pour the lime and salt on top. Then, with clean hands, scrunch everything together. Mix it really well to get those juices going. Then cover it with a towel and let it sit for 30 minutes to an hour.

Fill the mixture in your mason jar and mash it down. Keep pressing with either your hand, a large spoon or even a smaller jar. You want to push it down until you see juice. Ideally, you want the juice to cover the kraut. If it doesn't you can add a small bit of brine (salt water) to the mixture. Secure your lid and store on your counter, away from the sun. Check it in about 10 days. We like ours at 14 days but you can let it set for up to 30. When you get the taste you want, pop it in the fridge. That will stop the fermenting process. Easy Peasy! It's really simple and cheap to have your kraut and eat it too! Happy Fermenting!


Note: The lids are from but any mason jar lid should work just fine as long as it is secure.

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