This Summer Sauerkraut Is Full of Color and Good for Your Gut!

This summer sauerkraut is the perfect recipe to enjoy with your picks from our local, organic selection of produce or the last farmers markets of the season! Crisp, tangy, and vibrant, it makes for a delicious topper, side dish, and snack.

Ingredients:

8 cups green cabbage (finely grated or chopped)
1 ½ -2 teaspoons sea salt (plus more to taste)
1 beet (finely shredded)
3 whole carrots (finely shredded)
3 tablespoons fresh ginger (shredded or grated)
3 tablespoons fresh turmeric (shredded or grated)
4 cloves garlic (finely minced)

Directions:

  1. To properly ferment your vegetables, it is crucial to sterilize all of the equipment you will use. Simply boil water, pour it over the clean mason jars and lids, and let dry completely until they reach room temperature.
  2. In a large mixing bowl, add cabbage and 1 ½ teaspoons of sea salt. Wash hands well, then toss cabbage using your hands for 10 minutes to soften, shrink, and release water from the vegetable.
  3. Wash your hands again and add your beet, carrots, ginger, turmeric, and garlic, and continue massaging for another 4-5 minutes until all of your ingredients are combined. Add salt, ginger, or garlic for more of your desired flavor.
  4. Wash your hands once more and pack your sauerkraut mixture into your sterilized mason jars. The liquid from tossing the vegetables should rise to cover the vegetables in the jar. Make sure that you have roughly 1 ½ inches of room between your liquid and the lid so that your mixture can expand.
  5. Seal each jar with a lid and store on the counter or in a cabinet where it is protected from direct sun exposure for 7-10 days.

Fermentation Guidelines:

    1. The ideal fermentation temperature is 65° F.
    2. Fermentation in an environment of 65° F should take around 10 days.
    3. Open each jar daily to release air and press vegetables into the liquid (make sure your spoon is sterilized during this process).
    4. The longer your vegetables ferment, the tangier they become, so taste daily until the mixture reaches your desired flavor.
    5. When your sauerkraut is ready, keep the jars securely covered, store in the fridge, and enjoy! It should keep for 3-6 months.

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