Ingredients
Scale
- 1/2 medium red cabbage, sliced thin
- 1/2 red beet, shredded
- 2-inch knob of fresh ginger, shredded
- 1 teaspoon red pepper flakes
- 2 teaspoons sea salt
- 2 cup filtered water
- 1 large sterilized glass jar
Instructions
- Cleanliness is super important. Clean all utensils and jars extremely well by boiling them or scalding them with hot water. You don’t want bad bacteria to go wild; just the good bacteria!
- Wash the red cabbage. Peel the beet and ginger. Remove 4-5 outer layers of cabbage. Cut in half. Cut out the white core and the stem end (save the core; you will use this in the jar later. I forgot to do this while taking pictures so don’t mind that).
- Thinly slice the cabbage into shreds or small pieces (think coleslaw).
- Shred 1/2 of a red beet and a 2-inch knob of ginger in a food processor.
- Loosely pack the sliced cabbage, shredded beet and ginger into a clean glass jar, sprinkling in red pepper flakes (for some spice; totally optional) as you fill the jar.
- Make a brine by dissolving the salt in the filtered water. Open up 1-2 probiotic capsules and stir into brine (use a wooden spoon instead of metal for bacteria to flourish). Once stirred, pour brine into your large glass jar of veggies, leaving about 1-2 inches left for veggies to expand.
- Gently press down on the cabbage with a wooden spoon to submerge in brine and release any air bubbles.
- Place the cabbage core on top of veggies to keep them submerged in the brine and fill the empty space on top. Seal with a lid or clamp down. Set jar on a plate since there may be some overflow once active fermentation starts.
- Leave the jar at room temperature, keeping lids sealed the entire time for a full 3 days. You should start to see some bubbles on top, which is a sign that fermentation has started.
- After 3 days, the sauerkraut should have a lightly sour but clean smell and taste. Transfer jar to the refrigerator to ferment for 5 more days.
Notes
- Sauerkraut will keep in the refrigerator and should be eaten within 3 months.
- Add to your salads, wraps and sandwiches for extra tangy flavor!
