Beet and 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 phenomenon—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 and Red Cabbage Sauerkraut
Makes approximately 1 x 16 ounce jar
1 head red cabbage
1 red beet
1 asian pear
1 tsp ginger, minced
1 tsp cilantro, finely chopped
1 clove garlic, minced
1 tsp Himalayan pink salt, or salt of choice
a few slices of ripe haas avocado, optional but highly recommended
Finely slice and grate the red cabbage, beets, and pear into a medium bowl. Add the minced ginger, garlic, and cilantro. 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.
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.
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