Tamara Mannelly

Beet and Kohlrabi Sauerkraut - www.ohlardy.com
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I missed my CSA post last week because hubby forgot to pick up our veggies!  OOPS!!  Good thing it was a veggie only week!  I would have been ticked if it was eggs/fruit/dairy week!

This week's haul brought lots of yummy goodies.  There was even a sweet surprise!

Week 7 CSA Box:

  • Baby beets
  • Purple and green kohlrabi
  • Baby leeks
  • Asparagus
  • Red Romaine Lettuce
  • Spinach
  • Cultured Butter
  • Plain Greek yogurt…nonhomogenized, grass fed!
  • Gouda cheese
  • Fresh mozzarella
  • and Strawberries!  (the sweet surprise)

What did we do with the harvest?

  • We ate most of the strawberries and froze the rest (we were leaving for a trip and they wouldn't have lasted.)
  • Salads with lettuce and spinach
  • Huge sauté with all the veggies
  • Spinach in eggs
  • Dill Havarti from Week 5 in salads, quesadilla (DELICIOUS!) and on sandwiches.
  • I made sauerkraut with beets and kohlrabi that is still fermenting but I think will taste awesome!  (recipe to follow)
  • When we returned from our vacation, my hubby and I were craving veggies.  I took the remaining spinach, asparagus, leeks, a few carrots and radishes I had hanging around the veggie bin and sauteed them up with ghee, garlic and a bunch of herbs from my garden.  Added some salt and pepper and that was dinner.  It was such a random mix but wow was it delicious!
  • The rest of the cheeses I am saving and I will do something with the remaining beets next week!

Here's the recipe for the Beet and Kohlrabi Sauerkraut.  This was delicious!!   am teaching a fermenting class next week and plan to use this as a sample!  Isn't the color gorgeous?!?

Fermented foods are so good for you…full of nutrients, probiotics and enzymes!  This salad could be used as a condiment, on a salad, in a wrap…all kinds of ways!  This one turned out so delicious.

Does the topic of fermenting baffle you?  We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide!  Grab the eCourse and the guide here!


Beet and Kohlrabi Sauerkraut
Yields 3
  1. 1/2 head of green cabbage, chopped
  2. 4 small or 1 large beet, peeled and chopped
  3. 4 large carrots, grated
  4. 5 baby leeks, chopped (2 shallots, or 1-2 leeks would work fine here)
  5. 1 inch knob of ginger, peeled and minced
  6. 2-3 whole cloves peeled garlic
  7. 2-3 small or 1 large kohlrabi, peeled and chopped
  8. 2 tsp sea salt
  9. 1/2 tsp per quart jar vegetable culture starter (or 1/4 cup whey)
  10. room temperature filtered water
  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.
Oh Lardy http://ohlardy.com/
 More Delicious Sauerkraut Recipes:

Purple Cabbage and Apple Fermented Sauerkraut Recipe from A Harmony Healing

Have you ever made up a kraut?  What ingredients did you use?

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Beet and Kohlrabi Sauerkraut - www.ohlardy.com

Curious to see my other CSA posts?
week 1, week 2, week 3, week 4, week 5 



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10 Comments on “Beet and Kohlrabi Sauerkraut”

  1. Do you have to use Cultured Vegetable Starter or can you just do it with the sea salt (or add whey)? Thanks!

    1. You could just do it with sea salt or add whey. Whatever your favorite way to ferment is! I prefer the starter culture as I seem to get the best results! But any of those will do!

  2. Could you describe the flavour profile for this? (Okay, I’m mostly curious if it’d be good on brauts, sue me haha!)

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