Carrot, Ginger and Cumin Kraut

This is one of my favourite krauts. It is sweet, a little spicy and juicy. For a spicier flavour, you can use more ginger, and of course for a milder version just use a little less. It’s not at all the same if you use dried ginger, however, so try and get hold of fresh for this recipe. Root vegetables ferment a little bit quicker than cabbage-based krauts and the warmer it is the quicker it will ferment. This recipe usually takes between 1 and 2 weeks to ferment.

Root krauts are swe