Beets Turmeric Ginger Sauerkraut

Ingredients

Use all organic ingredients. This kraut is a little zesty with the turmeric and ginger, but not too hot.

• 1 medium head of green cabbage, chopped
• 2 outside cabbage leaves to use as a cover in jar/crock
• 1 large golden beet, grated
• 4 medium carrots, thinly sliced
• 3 inch medium turmeric root, chopped fine
• 2 inch medium ginger root, chopped fine
• 3 tablespoons sea salt

Directions

Prepare chopped vegetables, mix all together with the salt in a large glass bowl. Cover bowl of veggies with a cloth and let sit for 5-6 hours. Pack vegetables into a ceramic crock or 1/2 gallon glass canning jar, pressing down ingredients tightly. Place the outer cabbage leaves over the chopped veggies and brine to help hold all ingredients under the weight.  Insert a glass jar, plate, or other food safe weight into your crock to keep the vegetables underneath the brine and large cabbage leaves. Visually check the brine surface each day for signs of surface growth, and remove if any appears.  Check the vegetables after one week – they can continue to develop much further, but have a great taste right now, too. They are ready to eat after 10 days, but can ferment for 6 weeks for a more tasty and beneficial sauerkraut.

Sauerkraut keeps in your refrigerator for 6 months. Enjoy!!

This recipe was adapted from a recipe by Jennifer Harris at  http://www.farmtofermentation.com/

Red Cabbage Sauerkraut

Ingredients

Use all organic ingredients

• 1 small head of purple cabbage (somewhat evenly chopped )
• 1 large leek ( white and greens)
• 2 medium carrots, grated or thinly sliced
• 1 medium apple, chopped or shredded
• 1 golden or red beet, grated
• 1/4-1/2 cup chopped fresh dill top
• 2 teaspoons Braggs Season Shake
• 3 tablespoons sea salt

Directions

Prepare chopped vegetables, mix all together with the salt and spices in a large glass bowl. Cover bowl of veggies with a cloth and let sit for 5-6 hours. Pack vegetables into a ceramic crock or 1/2 gallon glass canning jar, pressing down ingredients tightly. Insert a glass jar, plate, or other food safe weight into your crock to keep the vegetables underneath the brine. Visually check the brine surface each day for signs of surface growth, and remove if any appears.  Check the vegetables after one week – they can continue to develop much further, but have a great taste right now, too. They are ready to eat after 10 days, but can ferment for 6 weeks for a more tasty and beneficial sauerkraut.

Sauerkraut keeps in your refrigerator for 6 months. Enjoy!!