Fermenting vegetables is an age-old preservation technique that not only extends their shelf life but also boosts their nutritional value. As the beets and cabbage undergo fermentation, their natural sugars are transformed into lactic acid by beneficial bacteria. This process not only creates a tangy flavor but also enhances digestion and promotes gut health.
This recipe provides a step-by-step guide for making delicious and vibrant fermented beet kraut. The combination of cabbage, golden beets, and optional dried currants creates a flavorful and tangy condiment. With the addition of curry powder, the kraut develops a rich and complex taste. The fermentation process enhances the flavors and provides numerous health benefits. This recipe yields approximately 2 quarts of beet kraut, which can be stored in the refrigerator for up to 6 months.
YIELD: About 2 quarts
(fermentation vessel: 2 quarts or larger)
INGREDIENTS:
- 1 head cabbage
- 2 golden beets
- 1–1½ tablespoons unrefined sea salt
- 1 teaspoon curry powder (or make your own; see recipe at right)
- ½ cup dried currants (optional)
INSTRUCTIONS:
- Remove the coarse outer leaves of the cabbage. Rinse a few unblemished leaves and set them aside. Rinse the remaining cabbage under cold water. Quarter and core the cabbage using a stainless steel knife. Thinly slice or shred the cabbage and transfer it to a large bowl. Grate the golden beets and add them to the cabbage.
- Massage 1 tablespoon of salt and the curry powder into the cabbage and beets. Taste the mixture and adjust the salt if necessary. Once the brine starts to develop, add the dried currants if desired.
- Transfer the cabbage-beet mixture to a crock or a 2-quart jar, pressing it down with your fist or a tamper to remove air pockets. Make sure there is some brine on top when you press. Leave 4 inches of headspace in a crock or 2 to 3 inches in a jar. Place one or two of the reserved outer cabbage leaves on top of the vegetables. For a crock, cover the leaves with a plate that fits the container’s opening and covers as much of the vegetables as possible. Weight it down with a sealed, water-filled jar. For a jar, use a sealed water-filled jar or a ziplock bag as a follower-weight combination.
- Set the vessel on a baking sheet and place it somewhere nearby, out of direct sunlight, and in a cool area. Allow the kraut to ferment for 4 to 14 days. Check daily to ensure the vegetables are submerged, pressing them down if needed. It’s normal for the kraut to develop a brackish foam after a few days. Simply skim off the foam to reveal the perfect kraut underneath.
- After 4 to 5 days, you can test the kraut. It should have a rich, deep flavor, with the sweet curry and currants adding complexity. The kraut is ready when these flavors are well-developed, accompanied by an acidic or pickle-like undertone.
- Store the fermented beet kraut in jars with tightened lids and keep them in the refrigerator for up to 6 months.
