Description
A tangy and nutritious fermented dish made with cabbage and beets.
Ingredients
Scale
- 1 small red cabbage, finely sliced (save a couple whole leaves for the top)
- 1 cup grated raw beet, do not peel
- ⅛–¼ cup sliced red onion – optional
- mineral or sea salt (you will calculate)
- 1 teaspoon caraway seeds
- 1 garlic clove, sliced
- 1–2 teaspoons grated ginger
Instructions
- Place a medium bowl on a scale and zero out the scale, leaving the bowl there.
- Finely slice and grate cabbage and beets and place in the bowl. Add garlic, onion, and/or ginger if using.
- Weigh the cabbage, beets (and onion, garlic, and ginger) in grams—careful not to include the bowl weight. Multiply this amount by the appropriate salt ratio to calculate the amount of salt needed in grams.
- Zero out the scale again with the filled bowl, and add the calculated salt.
- Massage the cabbage with the salt, let sit on the counter, mixing occasionally for 1 hour until the cabbage has wilted and released a little water.
- Place cabbage-beet mixture and all juices in a clean mason jar and pack it down with a muddler or the end of a wooden spoon, leaving 2-3 inches at the top.
- Place a couple of cabbage leaves over the kraut to help keep it submerged under the liquid along with a fermentation weight.
- If there is not enough liquid to cover, mix one teaspoon sea salt with 1 cup of filtered water and add just enough of this brine so cabbage-beet mixture is submerged—leaving at least 2-inches space at the top of the jar. Remove any floating seeds or particles with a slotted spoon.
- Cover loosely with a lid and place on a pan to catch any liquid.
- 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.
- Check daily to make sure the cabbage is under the brine.
- After 3-4 days, check for activity. When you tap the jar, tiny bubbles should rise to the top, indicating it’s fermenting.
- Once fermented to the desired amount, add the caraway seeds and place it in the fridge. The longer it ferments, the sourer it will taste.
- Once it’s chilled, let it sit overnight, discard the cabbage leaf, then give it a taste!
Notes
- Calculating the exact amount of salt needed is crucial for successful fermentation.
- Ensure everything is clean to avoid any contamination during the fermentation process.
- Prep Time: 15 minutes
- Category: Ferments
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup