Beet & Red Cabbage Sauerkraut

beet and red cabbage kraut

Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to].


The truth? The peoples of currently westernized and non-westernized societies ferment things, the most basic being cruciferous vegetables or veg of the family Brassicaceae aka cabbage.

Beet & Red Cabbage Sauerkraut

ingredients

1 head red cabbage
1 red beet
1 asian pear
1 tsp ginger, minced
1 tsp cilatro, finely chopped
1 clove garlic, minced
1 tsp Himalayan pink salt, or salt of choice




For serving…
a few slices of ripe haas avocado, optional but highly recommended

method

Finely slice and grate the red cabbage, beets, and pear into a medium bowl. Add the minced ginger, garlic, and cilatro. Use gloved and/or clean hands to “massage” the ingredients, adding 1 tsp approx. Himalayan pink salt or salt of choice. Set bowl aside, covered with a clean cloth or towel, to let the fermentation process begin. Once sauerkraut has been left to set for 3 hours, remove cloth/towel and top mixture with a leaf of the red cabbage. Pack it down again with your clean and/or gloved hands, and cover again with the cloth/towel. The key here is to compress, compress, compress.




Meanwhile, in a separate jar, bowl, or glass: mix 1 tsp Himalayan pink salt or salt of choice with 1 cup water. In increments, add salt water gradually to cover the sauerkraut just enough [do not flood the bowl]. An entire cup of water is in some cases not necessary; successful kraut preparation is not an exact science.

red cabbage and beet kraut

I let my beet kraut ferment for 6-7 days, but taste-test on the 5th day to evaluate its progress. I recommend doing this also.

raw beet sauerkraut

If this post interests you and/or if you have success making it, please visit Paleoveganista on Facebook, Twitter, Instagram, and Pinterest. Or just reply in the comments! Your feedback matters very much, and is helpful for me when creating new recipes or answering questions.

Happy kraut-making, Paleoveganista :)

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