Go Back

Beet and Kohlrabi Sauerkraut

Print Recipe

Ingredients
  

  • 1/2 head of green cabbage chopped
  • 4 small or 1 large beet peeled and chopped
  • 4 large carrots grated
  • 5 baby leeks chopped (2 shallots, or 1-2 leeks would work fine here)
  • 1 inch knob of ginger peeled and minced
  • 2-3 whole cloves peeled garlic
  • 2-3 small or 1 large kohlrabi peeled and chopped
  • 2 tsp sea salt
  • 1/2 tsp per quart jar vegetable culture starter or 1/4 cup whey
  • room temperature filtered water

Instructions
 

  • Peel and chop all the veggies into varying chunky sizes.
  • Mince or grate the ginger
  • Put all the veggies to a large bowl and top with 2 tsp sea salt.
  • Mix around with your hands and let the salt draw out the water in the veggies.
  • Use a funnel and fill 3 1-quart size mason jars, pressing down on the veggies with your fist.
  • 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.
  • Leave 1 inch headspace and screw lid on tightly.
  • Leave at room temp for 1 week or longer then transfer to cold storage.