Updated: May 9
All you need is fresh vegetables, a sharp knife, some salt and time.
-The beginnings of a beet cabbage kraut
Easy to clean and maintain, light proof and temperature regulating, a ceramic crock is the best vessel to in which to ferment anything from kraut to kombucha
Keep you alive forever Beet Cabbage Kraut
Box grater or grater with 1/4 inch holes and a microplane
3 Red Beets
1 Large red Cabbage
5 Garlic cloves
1 inch piece Ginger
1 inch piece Turmeric
Coarse ground Black Pepper (to activate turmeric)
1 Fennel bulb
2 tbsp Salt
1 tbsp Fennel seeds
1 tbsp Corriander seeds
Using the largest holes on a box grater, grate the beets, and fennel.
Carefully cut the head of cabbage in half and cut out the core. then thinly slice the cabbage. (The shape really does not matter)
Grate the turmeric and ginger using a microplane or fine grater.
Peel the garlic cloves and leave whole.
Mix all ingredients in a large bowl, add the spices and sprinkle with the salt and pepper and massage to release water.
Let sit for 20 min, toss and squeeze again.
Pack into fermentation crock.
Firmly pack down mixture (I use a wooden spoon) until the crock is almost full (leave at least 1-2 inches at the top for expansion).
If the liquid created does not reach a level above the solids, add more salty water to top. (1/2 tbsp salt to 1 pint water ratio)
Top with half moon weights making sure to submerge all the solids below the liquid
Cover with lid and wait.
Depending on ambient temperature, the fermentation can take from 3-6 days.
Open and enjoy!
You can then transfer your kraut to mason jars for storage (making sure to evenly divide the liquid) and store in the refrigerator to slow further fermentation and extend their life.