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Cabbage & Carrot Kraut

Here’s another one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees to give a little added burst of flavor or oomph! This one is perfect for using up leftover cabbage.

What you need:

  • Leftover raw cabbage
  • 1 carrot
  • 1 Tbsp salt
  • Clean pint jar with lid
  • Vinegar

Shred the cabbage and carrot. (You can use a grater or just chop long strips with a knife.) Then massage the veggies with the salt until the cabbage begins to soften and becomes translucent. Swirl a dash of vinegar in your clean jar and pour out. (This cleans the jar for fermentation.) Fill the jar with the cabbage and carrot. Store in a dark warm place. Open the lid every 2-3 days. When the taste is to your liking–about 2 weeks– pop in the fridge to stop fermentation!

Enjoy with grains, veggies, on toast with butter or with meats.

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