Lacto-Fermented Beet Kraut
A favorite and colorful version of Sauerkraut!
4 cups shredded cabbage
2 cups grated beets (raw and peeled)
2 cups thinly sliced onions
Place in a large mixing bowl and add:
1 tablespoon finely ground pink Himalayan sea salt
1 teaspoon caraway seed
1 teaspoon celery seed
1 tablespoon minced garlic
Stir to mix all ingredients. Allow to macerate in bowl for an hour or two stirring occasionally. Sauerkraut is self-brining. The salt will draw liquid from the cabbage, beets and onions to form it's own brine. If necessary massage with hands or use a kraut pounder to draw out more liquid. Pack tightly in jars using a proper weighting method (see 'Lacto-Fermenting 101'). Open jars to burp daily. After fermentation, move jars into refrigeration. Check brine level after 24 hours adding additional brine if necessary. Can be stored in refrigerator for months. Ferment time: 2 to 4 weeks.