Three Cs

In this recipe, we will explore a delicious variation of kraut that combines the flavors of cabbage, carrots, and celeriac. This unique blend of vegetables provides a subtle and harmonious flavor profile, allowing each ingredient to shine without overpowering the others. This kraut combination has been a beloved staple at markets, delighting customers with its balanced and flavorful taste.

YIELD: About 3 quarts

FERMENTATION VESSEL: 1 gallon or larger

INGREDIENTS:

• Cabbage
• Carrots
• Celeriac
• Salt

INSTRUCTIONS:

1. To prepare the cabbage, remove the coarse outer leaves. Rinse a few unblemished ones and set them aside. Rinse the rest of the cabbage in cold water. With a stainless steel knife, quarter and core the cabbage. Thinly slice with the same knife or a mandoline, then transfer the cabbage to a large bowl.
2. Add 1 packed cup each of shredded carrot and celeriac with the cabbage.
3. Add 1 to 1½ tablespoon of the salt and, with your hands, massage it into the leaves, then taste. You should be able to taste the salt without it being overwhelming. Add more salt if necessary. The cabbage will soon look wet and limp, and liquid will begin to pool. If you’ve put in a good effort and don’t see much brine in the bowl, let it stand, covered, for 45 minutes, then massage again.
4. Transfer the cabbage to a crock or 2-quart jar, a few handfuls at a time, pressing down on the cabbage with your fist or a tamper to work out air pockets. You should see some brine on top of the cabbage when you press. Leave 4 inches of headspace for a crock, or 2 to 3 inches for a jar. Top the cabbage with one or two of the reserved outer leaves. Then, for a crock, top the leaves with a plate that fits the opening of the container and covers as much of the vegetables as possible; weight down with a sealed, water-filled jar. For a jar, use a sealed, water-filled jar or ziplock bag as a follower-weight combination.
5. Set aside the jar or crock on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 4 to 14 days. Check daily to make sure the cabbage is submerged, pressing down as needed.
6. You can start to test the kraut on day 4. You’ll know it’s ready when it’s pleasingly sour and pickle-y tasting, without the strong acidity of vinegar; the cabbage has softened a bit but retains some crunch; and the cabbage is more yellow than green and slightly translucent, as if it’s been cooked.
7. Ladle the kraut into smaller jars and tamp down. Pour in any brine that’s left. Tighten the lids, then store in the refrigerator. This kraut will keep, refrigerated, for 1 year.

NOTES:

The three Cs – cabbage, carrots, and celeriac – come together in this kraut recipe to create a delightful and balanced flavor combination. Each vegetable contributes its unique taste, resulting in a kraut that is both flavorful and well-rounded. This combination was one of the initial products offered at the market, and its popularity is a testament to its deliciousness.

To prepare this kraut variation, simply follow the instructions for Naked Kraut, adding the shredded carrot and celeriac along with the cabbage. Adjust the salt amount slightly to your preference, ensuring that the flavors are well-balanced.

The fermentation process will transform this mixture into a tangy and probiotic-rich kraut that can be enjoyed as a side dish, topping, or ingredient in various dishes. The combination of cabbage, carrots, and celeriac offers a refreshing and nutritious addition to your meals.

So, gather your ingredients, prepare your fermentation vessel, and follow the instructions to create a batch of kraut that showcases the delightful flavors of these three Cs. Get ready to savor the subtle complexity and health benefits of this cabbage, carrot, and celeriac kraut!