Brenda Gantt

Get ready to embark on a journey of vibrant colors and tangy flavors with homemade beet kraut. This recipe will guide you through the process of creating a delectable fermented kraut using cabbage and beets. With its pleasing sourness, delightful crunch, and rich fuchsia hue, beet kraut is a captivating addition to your culinary repertoire.

The combination of cabbage and beets brings together the earthy sweetness of the beets and the mild cabbage flavor, resulting in a unique and appetizing kraut. The fermentation process infuses the vegetables with tanginess while preserving their natural goodness. This tangy and pickled delight is packed with probiotics and nutrients, making it a healthy and flavorful addition to your meals.

So, gather your cabbage and beets, embrace the art of fermentation, and unlock the tangy and vibrant world of beet kraut. Let your taste buds rejoice in the harmonious blend of flavors and reap the benefits of homemade probiotic-rich goodness. Get ready to savor the unique charm of beet kraut and elevate your culinary creations to new heights of tanginess and crunch.

 

YIELD: About 2 quarts
(fermentation vessel: 2 quarts or larger)

 

INGREDIENTS:

  • 1 head cabbage
  • 1½ pounds beets (2 medium-sized beets)
  • 1–1½ tablespoons unrefined sea salt

 

INSTRUCTIONS:

  1. Remove the coarse outer leaves of the cabbage. Set aside a few unblemished leaves and rinse them. Rinse the rest of the cabbage in cold water.
  2. Quarter and core the cabbage using a stainless steel knife. Thinly slice or shred the cabbage using the same knife or a mandoline. Transfer the cabbage to a large bowl.
  3. Peel and rinse the beets. Grate the beets using a mandoline, box grater, or food processor. Add the grated beets to the cabbage.
  4. Add 1 tablespoon of salt to the vegetables and massage it in with your hands. Taste the mixture and add more salt if needed. The beets will release brine quickly, and the vegetables will become wet and limp.
  5. If there isn’t much brine in the bowl, let it stand covered for 45 minutes, then massage again.
  6. Transfer the cabbage-beet mixture to a crock or 2-quart jar, pressing it down with your fist or a tamper to remove air pockets. Ensure there is some brine on top of the vegetables when pressed. Leave 4 inches of headspace for a crock or 2 to 3 inches for a jar.
  7. Place one or two reserved outer leaves on top of the cabbage. For a crock, place a plate that fits the opening of the container on top of the leaves, covering 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.
  8. Set the vessel on a baking sheet and let it ferment in a location out of direct sunlight, somewhere nearby and cool, for 4 to 14 days. Check daily to ensure the vegetables are submerged, pressing down as needed to bring the brine back to the surface. Some foam and mold may develop, which can be skimmed off.
  9. After 4 to 5 days, you can start testing the kraut. It will have a slightly raw taste at this point, but some prefer it that way. For a tastier beet kraut, wait for about 2 weeks. The kraut is ready when it has a pleasing sour and pickle-y taste without the strong acidity of vinegar. The vegetables should have softened slightly but retain some crunch, and the color should be a rich deep fuchsia.
  10. Store the kraut in jars with tightened lids in the refrigerator. It will keep refrigerated for up to 6 months.

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