Beet and cabbage sauerkraut
- 1` tsp Caraway seeds
- 1 Garlic clove grated
- 1–2 teaspoon grated ginger
- Finely slice and grate cabbage and beets.
- You need about 4 cups total. I add a ⅛ to ¼ cup sliced onion. This is optional.
- Place in a bowl along with any other optional ingredients and massage with 1 teaspoon fine sea salt. Let sit on the counter, mixing occasionally for 1-2 hours, until cabbage has wilted and released a little water.
- Place cabbage beet mixture and all the juices in a very clean mason jar and pack it down with a muddler, or the end of a wooden spoon.
- If there is not enough liquid to cover, mix one teaspoon sea salt with 1 cup filtered water, and add just enough of this brine so cabbage -beet mixture is submerged- leaving at least an inch of space at the top of jar. Top with a whole cabbage leaf ( or fermentation weight) and press it down once more. Cover with loosely with a lid and place on a pan ( to catch any liquid).
- Then place in a cool dark place ( ideally 65 -72 degrees F ) for 3-5 days. It may take longer to ferment, if it is colder.
- After 3 days, check for activity. When you tap the jar, tiny bubbles should rise to the top, indicating it’s fermenting. Once fermented to desired amount, place it in the fridge. Once its chilled the smell will surprisingly mellow out and it will actually seem edible! So let it chill overnight, discard the cabbage leaf, then give it a taste!
1 servings per container
- Amount Per ServingCalories45
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.