Let’s do a little fermenting shall we.
We harvested some beautiful looking beets and carrots a few weeks ago. So I decided to ferment them. Man, the world of fermenting has just got me. It is so much fun. What made this batch even better, was that we grew it.
The word ferment, scares people. But it shouldn’t. Read here to see why. We are going to get on with this simple beet kraut that is quite delicious.
What you need:
1 head of purple cabbage
2-4 medium size beets
1 1/2 tablespoons sea salt
1 clove of garlic (optional)
Airlocks (optional but highly recommended)
- Rinse cabbage and peel off outer few layers that are damaged. Save one or two good leaves to use as a weight.
- Wash and peel beets.
- Thinly shred cabbage and place in a bowl.
- Grate beets. Now do not skimp on this step and thinly slice the beets. You want to grate them. Grating them allows more liquid to be drawn from them. Wear an apron because this little veggies will spray red juice everywhere. Place in bowl with cabbage.
- Sprinkle salt on top and use your hands to massage the veggies. If you feel like you have been massaging for a while and still no liquid, cover your veggies with plastic wrap and let sit for 30-40 minutes. Come back to it and massage again. By this time the salt will have drawn out quite a bit of liquid.
- If using a clove of garlic, place clove in bottom of jar. Place veggies in a quart size mason jar, crock or fido jar and press down as much mass as you can. When you press down on the veggies, liquid will rise. You want that liquid to stay above the veggies. Place cabbage leaf, that you saved from earlier, on top of veggie mass. Now place a weight on top of that. If you do not want to buy actual fermenting weights, you can use rocks, (make sure you boil them to sterilize), shot glasses or baggies filled with brine. You want to use anything that will keep that liquid above the veggies. This is what creates an anaerobic environment where bad bacterial cannot grow.
- Cover with a coffee filter and rubber band or use an airlock lid. I personally love to use airlock lids. It allows carbon dioxide to be released while keeping oxygen out. And so far with them, I have not lost a batch to mold.
- Place in a dark place, like a pantry for 7-10 days. After 7 days test the flavor.
If you do not take the time to have all your veggies submerged in the brine, you run the risk of mold growing. It takes just one little piece of cabbage sticking out above the brine to create mold. So take the time and use weights and wipe of any loose veggies that are stuck to the walls of your jar.
I will discuss molds in my next post.
Oh and I love this fermenting book. It is super simple to read and has some great recipes.
Tell me about your latest fermenting experiment. Veggies, Kombucha, Kefir…..
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