Fermented Cabbage & Golden Beet Sauerkraut
Prep time: 
Total time: 
  • 4c Green Cabbage, sliced
  • 1 Large Golden Beet, grated
  • 2 Tbsp Fresh Turmeric, grated
  • 2 Tbsp Mustard Seeds
  • 1 tsp Black Pepper, ground
  • 1½ tsp Himalayan Sea Salt
  • Water (as needed)
  1. Combine everything in large bowl and mix well, crushing a bit with your (clean and/or gloved) hands as you go.
  2. Using a wide-mouthed canning funnel (for convenience), pack the veggies and liquid into a jar that a smaller jar will fit into.
  3. Press down on the vegetables until the liquid floats to the top and the air is forced out (add extra water if needed).
  4. Put in a cool, dry place and check on it every day, skimming away foam floating bits and adjusting the weight to ensure it is pressing everything down efficiently.
  5. Let ferment for 7-10 days or longer in colder months.
  6. Pack it into a clean jar and store in the fridge, where it will keep for several months. Include as a condiment with every meal. Garnish soups, add to salads, veggie burgers and wraps, chop into guacamole, or just eat it on its own because it tastes that good.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/condiment/fermented-cabbage-golden-beet-sauerkraut/