Make This Awesome Ginger-Beet Sauerkraut: Easy & Good For You!

ginger

🥗Healthier: fresh turmeric

💰Cheaper: ground ginger

Fresh turmeric adds a similar warmth and flavor while being a healthier option.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar anise flavor, while cumin seeds are more affordable.

Chop the ginger and mince the garlic.

Slice off the end of the cabbage and quarter it; do not remove the cores.

Shred the cabbage into a mixing bowl.

Cut the beet into several pieces and shred it in a food processor.

Mix the shredded cabbage and beet together in the bowl.

Sprinkle in the minced garlic and chopped ginger.

Add 4 teaspoons of pickling salt to the mixture.

Massage the mixture for about 10 minutes until it releases liquid.

Set the mixture aside for 30 minutes to allow more liquid to accumulate.

After 30 minutes, pack the mixture tightly into a quart fermentation jar, pressing down to eliminate air pockets.

Ensure the vegetables are submerged in the liquid; if not, press down more to extract more liquid.

Place a fermentation weight on top of the packed vegetables to keep them submerged.

Seal the jar with an airlock and a ring.

Let the sauerkraut ferment at room temperature for about 5 weeks, checking occasionally to ensure it remains submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary