108 February 5, 2015 Detox Recipes

Beet and Cabbage Sauerkraut

Name: Beet and Cabbage Sauerkraut
Prep time: 20 min
Total time: 20 min
Yield: 3 cups
Cuisine: Preserving
Ingredients: 3 Cups cabbage- finely sliced ( leave one leaf whole, for the top); 1 Cup grated beet- (or leave it out and add an extra cup of cabbage, or grated carrot); ⅛-¼ Cup sliced red onion - optional; Other optional ingredients:; 1 teaspoon caraway seeds; 1 garlic clove grated; 1-2 teaspoon grated ginger

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Beet and Cabbage Sauerkraut- an easy small batch recipe that can be made in a mason jar. | www.feastingathome.com

Creativity takes courage.

Henri Matisse

Making sauerkraut at home doesn’t have to be a big ordeal. It’s actually very easy to make small batches, requiring only a few minutes of prep time, then stand by and watch as nature takes its course. This old way of preserving food is a fun process to learn. This recipe for Beet and Cabbage Sauerkraut is just lightly fermented, resulting in a kraut that is fresh, crunchy and not overly salty –making it a perfect side “salad” to any meal. Inspired by my friend Tonia, who first introduced me to style of kraut over the summer, I’ve been making this slightly fermented kind of kraut in small batches ever since. For an alternative version, try this Turmeric Sauerkraut!

In this recipe I use purple cabbage and grated beets, which gives it this beautiful vibrant color. But feel free to use just cabbage if you prefer. The refreshing bite is such a welcome accompaniment to dinner, especially with heavier meals, providing good contrast in texture and flavor. It’s also delicious on sandwiches, in tacos, wraps or have a bowl of it on its own. And you really don’t need any special equipment to make this…. a mason jar works just as well as a crock.

The main reason I am in love with homemade kraut is this— it’s incredibly good for our bodies. The simple fermentation process, an ancient way of preserving food, has amazing cancer fighting and immunity building properties, similar to the healthy probiotics in yogurt, but without the diary and fat. As cabbage ferments, it produces live bacteria. These bacteria, or “probiotics” replenish the good bacteria in our bodies and help stop the growth of bad bacteria, boosting our whole immune system. But if you eat sauerkraut that has been pasteurized (usually the store bought kind) the heat in the pasteurization process actually kills these good live bacteria, and so we won’t benefit from the probiotics…and that’s why I like to make it at home. Plus it’s SO easy, and you can flavor it however you like.

Learning the old ways of preserving food, is such a fun and rewarding experience.

Finely slice and grate cabbage and beets. Or use just cabbage…up to you. You need about 4 cups total. I add a ⅛ to ¼ cup of sliced onion, and sometimes minced garlic. This is optional. It will make the smell slightly off putting as it ferments, but once it’s refrigerated, its adds a really delicious flavor.

Place in a bowl and massage with 1 teaspoon salt. Let it sit in the bowl on the counter, mixing occasionally for a couple hours. Add caraway seeds if you like, or a little grated ginger.

As it sits, the salt will help draw the water out.

Place the cabbage mixture along with all its juices in a mason jar, and pack it down with a muddler or the end of a wooden spoon. Cover it with a cabbage leaf. Pack it down once more. Cover it with a cloth, or just partially close with a lid – you want it to be able to breath a bit. Let it sit on the kitchen counter for 24 hours, in a warm spot, occasionally pressing down on the cabbage, compressing. After 24 hours, if there is not enough liquid to cover the cabbage –in a separate cup, mix 1 teaspoon salt with 1 cup water, and ONLY add enough of the salt water to bring the water level to top of the cabbage (while pressing down on the cabbage). You may not need to use the whole cup of water.

Then leave it on the counter for 3-7 days, or longer if you prefer a really fermented flavor, occasionally pressing down on the cabbage. My personal preference is 4 days for a refreshing and crunchy version.
After 3-7 days, close it with a lid and put it in the fridge…and don’t worry, it will smell better once it is chilled. Once it chilled, it’s ready to eat. As it rests in the fridge, it will continue to ferment but at a much slower rate. It will taste better and better.

It will keep for months on end, but it probably won’t last that long…because it’s so tasty!!

I seriously put this on everything.

Hope you like it!!

If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #feastingathome on Instagram.

Cheers, friends!