Kraut
Ingredients
- 250 gram cabbage
- 80 gram beetroot
- 4 gram garlic
- 6.5 gram salt
Instructions
- Shred the beets and dice the garlic. Remove the large exterior leaves of the cabbage and save them for later before thinly slicing the rest of the cabbage.
- Combine all your ingredients in a large bowl and mix well. Let them sit there for 1 hour as this will help pull the water out from the cabbage. Start slightly pounding the cabbage to release the moisture.
- Transfer your mixture to a fermenting container and really compact it down. The goal is to use the water present in the vegetables to submerge all the kraut fully.
- Place your whole cabbage leaves on top of your kraut and press it down. You want to keep everything under the brine. Leave it in a room temperature. Keep checking the kraut to make sure that enough brine has developed to submerge your kraut fully. Leave it there for 21 days. After that, it’s active and ready to eat! Store the kraut in your refrigerator.