Recipe: Beet Apple Ginger Red Kraut
We like keeping our shelves of fermented goodies both plentiful and colorful. It's so refreshing to spoon out something that looks as lively as it makes you feel.
Red cabbage and beets, even after fermentation, do an amazing job of holding on to their vibrant red hues. And thanks to a potent zing of ginger, this Beet Apple Ginger Red Kraut has energy to spare.
Apples provide just a hint of natural sweetness, and matchstick-cut beets help keep the structure of the kraut intact and crunchy (red cabbage on its own in kraut can sometimes get a bit soft compared to green).
This is a great sauerkraut recipe to make with fruits and veggies you often have simply hanging around your kitchen. Your next few weeks of meals will be very thankful.
- 1 head red cabbage
- 1 1/2 tablespoons kosher salt
- 1 beet, cut into matchsticks
- 1 small apple, cut into matchsticks
- 2 tablespoons ginger, freshly grated
Remove and discard any outer damaged or wilted leaves from the cabbage. Reserve one large leaf. Quarter the cabbage and remove the core. Cut remaining cabbage into thin ribbons.
In a large mixing bowl, combine your shredded cabbage and salt. Massage the salt into your cabbage for 8-10 minutes, cabbage will soften and release liquid. Add in beet, apple and ginger. Massage for an additional 1-2 minutes to combine.
Pack the cabbage into your fermentation jar tightly using your hands and pressing down with your fist. Add all liquid released from the cabbage.
Trim the reserved cabbage leaf into a circle (you can use the base of jar or the lid as a guide). Place on top of the packed cabbage and then add the fermentation weight. You want the packed cabbage to be completely submerged when weighted. If liquid levels are low you can top with a brine by dissolving 1 teaspoon salt to 1 cup water.
Let ferment for 1 week at room temperature out of direct sunlight. Transfer finished kraut to jars and move to the refrigerator. Kraut will keep refrigerated for at least 2 months.