Yummy Eats

Servings 2
Time 30
VVegan DFDairy Free GFGluten Free RRaw VVegetarian
  • 3-4 beets, approximately 1.5 pounds, peeled and shredded on a box grater or in a food processor
  • Small purple or red cabbage, approximately 1.5 pounds, shredded (reserve 1-2 of the large outer leaves)
  • 1-2 inch piece of fresh ginger, peeled and grated with a Microplane
  • 19 grams of sea salt
Here's how to make this dish:
  • This recipe will fit in a 1.5 liter jar. Before preparing the sauerkraut ingredients, thoroughly wash all components of your fermenting vessel.
  • Spread the shredded cabbage into a large flat bottom baking dish (I like to use my old lasagna pan) and sprinkle it with the sea salt.
  • With clean hands, massage the salt into the cabbage for a minute or two.
  • At this point, I usually let the cabbage rest for 30 minutes to allow the salt to draw out some liquid.
  • This is how you will create your brine.
  • After 30 minutes, add the beets and the ginger to the cabbage and mix well. The mixture will look like way too much to fit into the fermenting vessel, but no worries, you can jam in all in there!
  • Now start filling your fermenting vessel with the cabbage beet mixture. I like to add a few spoonfuls and then press it down firmly before adding more veggies.
  • As you are adding the mixture, run a knife around the edges of the jar to allow small air bubble to escape.
  • Once the jar is filled to the shoulder (the point where the jar start to curve in), it’s time to seal it up.
  • I like to lay 1 or 2 cabbage leaves over the sauerkraut to keep all the little pieces from floating up.
  • Place a few clean glass weights or a small pinch bowl over the leaves and press down so everything is submerged under liquid.
  • Close the lid and add the air-lock – don’t forget to add water to your air-lock.
  • Place in a pantry or dark corner for 2-4 weeks. The longer it ferments, the zippier it will taste!
  • Store your beautiful ferment in your refrigerator.

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