You Can Turn Any Firm Veg into Delicious Fridge-Raid Sauerkraut with This Simple Method
If you're tired of using up the same old ingredients, think again. The fermentation method used to make traditional sauerkraut is surprisingly versatile and can be applied to just about any firm vegetable. Don't be afraid to experiment – after all, that's what fermentation is all about.
We recently put this technique to the test with a couple of carrots and a piece of squash that were on the verge of going bad. The result? A tangy, golden-kraut infused with the warmth of ginger, turmeric, and a hint of citrus zest. It was love at first bite!
The key to making fridge-raid sauerkraut is to use about 3% salt in relation to the total weight of vegetables. You can get creative with your ingredients – just be sure to mix everything together thoroughly and massage the veggies until they start to soften and release their juices.
One tip for beginners: consider making two jars, one to ferment at room temperature and another to keep in the fridge. This will allow you to taste both versions over time and see how the flavors develop as they mature. Just remember to use a clean weight to keep everything submerged in the liquid – a fermentation weight can be a game-changer.
With this simple method, the possibilities are endless. Try using a combination of hard vegetables like carrots, squash, beetroot, and kohlrabi for a deliciously complex flavor profile. And don't forget to add some optional extras like fresh ginger, turmeric, lemon zest, or spices to give your sauerkraut an extra boost.
The result is a crunchy, tangy condiment that's perfect for adding a burst of flavor to everything from tacos to salads. So go ahead – get creative with your fridge raid and turn last night's leftovers into a deliciously fermented masterpiece.
If you're tired of using up the same old ingredients, think again. The fermentation method used to make traditional sauerkraut is surprisingly versatile and can be applied to just about any firm vegetable. Don't be afraid to experiment – after all, that's what fermentation is all about.
We recently put this technique to the test with a couple of carrots and a piece of squash that were on the verge of going bad. The result? A tangy, golden-kraut infused with the warmth of ginger, turmeric, and a hint of citrus zest. It was love at first bite!
The key to making fridge-raid sauerkraut is to use about 3% salt in relation to the total weight of vegetables. You can get creative with your ingredients – just be sure to mix everything together thoroughly and massage the veggies until they start to soften and release their juices.
One tip for beginners: consider making two jars, one to ferment at room temperature and another to keep in the fridge. This will allow you to taste both versions over time and see how the flavors develop as they mature. Just remember to use a clean weight to keep everything submerged in the liquid – a fermentation weight can be a game-changer.
With this simple method, the possibilities are endless. Try using a combination of hard vegetables like carrots, squash, beetroot, and kohlrabi for a deliciously complex flavor profile. And don't forget to add some optional extras like fresh ginger, turmeric, lemon zest, or spices to give your sauerkraut an extra boost.
The result is a crunchy, tangy condiment that's perfect for adding a burst of flavor to everything from tacos to salads. So go ahead – get creative with your fridge raid and turn last night's leftovers into a deliciously fermented masterpiece.
i mean, who needs store-bought sauerkraut when u can make ur own w/ basically any veggie? like i did w/ carrots and squash last nite & it was TO DIE FOR 
the key is 3% salt & mashin everything together till its all soft & juicy. then u gotta be patient cuz fermentation takes time, but trust me, its WORTH IT 
. And having two jars, one at room temp and another in the fridge, is a total game-changer for experimenting with different flavors 
. Can't wait to try some beetroot and kohlrabi next - this fermentation method is about to become my new best friend 
!
I'm lovin' this fermentation idea! Thinkin' about all the veggies we usually toss, like carrots and squash, just become super tasty sauerkraut 
It's so cool how it's not just for cabbage or kimchi anymore. I can already imagine my tacos gettin' a flavor boost from some homemade fermented goodness 
The only thing I'd worry 'bout is makin' sure the veggies stay submerged in that liquid. Maybe invest in one of those fermentation weights? 
what's the point of gettin 2 jars tho? just use 1 jar & see how it goes, rite? 
Anyway, so I tried making sauerkraut from carrots and squash like they suggested, and honestly it was pretty cool. The method is super easy, but the real challenge is keeping everything submerged in liquid without any mold growing... 
It's also kinda weird to think about using 3% salt on veggies, it feels like you're trying to preserve them or something.
And yeah, using a weight thingy is kinda genius... it's not like it's rocket science or anything, but still.
, the method is so easy just massage them and add salt then wait for magic 
, using two jars one room temp and fridge sounds like genius idea, I'll def try that out next week 
! I added some garlic and dill, which I think gave it a nice twist. I’m thinking of trying it with some other veggies now, like maybe bell peppers or zucchini 
. The instructions seem pretty chill too - just massage the veggies and let them do their thing. It’s amazing how something so simple can make a huge difference in flavor 
the key is to not overdo the salt or it'll be like eating a salty soup 
just a heads up, use a clean weight 4 the veggie 2 stay submerged in liquid, saves u from a sticky mess 
It sounds like such a game-changer for using up old veggies. I've been meaning to try fermenting my own food, but didn't know where to start. This article is super helpful - the tip about making two jars is genius. Using different weights would totally make a difference in keeping everything submerged. And I love that it's all about experimenting and having fun with it! 
who knew they could be so tasty?! but for real though, using up old veggies is like adulting 101 – we should all be doing this ASAP! & now I'm thinking of fermenting some beets and turnips too... the possibilities are endless, just like The Comedian's jokes 
.
It sounds so easy too, just mix it all together and let it do its magic. 3% salt is a good starting point, but I'm curious to try out some different flavor combos. Have anyone tried using sweet potatoes or parsnips in their sauerkraut?