Beet and Kohlrabi Sauerkraut

Makes 3 quarts

Ingredients:

• 1/2 head of green cabbage, chopped
• 4 small or 1 large beet, peeled and chopped
• 4 large carrots, grated
• 5 baby leeks, chopped (2 shallots, or 1-2 leeks would work fine here)
• 1 inch knob of ginger, peeled and minced
• 2-3 whole cloves peeled garlic
• 2-3 small or 1 large kohlrabi, peeled and chopped
• 2 tsp sea salt
• 1/2 tsp per quart jar vegetable culture starter
• room temperature filtered water

Method:

1. Peel and chop all the veggies into varying chunky sizes.
2. Mince or grate the ginger
3. Put all the veggies to a large bowl and top with 2 tsp sea salt.
4. Mix around with your hands and let the salt draw out the water in the veggies.
5. Use a funnel and fill 3 1-quart size mason jars, pressing down on the veggies with your fist.
6. Add 1/2 tsp of vegetable culture starter to each jar and fill with room temp filtered water.  Weigh the veggies down, if necessary with a piece of cabbage or other weight.
7.  Leave 1 inch headspace and screw lid on tightly.
8. Leave at room temp for 1 week or longer then transfer to cold storage.
9. 
   

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