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.

- See more at: http://ohlardy.com/

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