Making my own sauerkraut is something I have been putting off for way too long. Now that I have done it, I realize there is nothing to be scared of… try it!
My first attempt was classic Sauerkraut. I used this article as a guide for the do’s and do not’s.
From there, I made this variation which came out terrific!
Beet and Ginger Sauerkraut
1 medium head green cabbage, (about 3 lbs.)
2 medium size beets, peeled
2 inch piece of fresh ginger
2 Tbl kosher salt
Peel outer layer of cabbage and set aside for later.
Slice and/or grate the cabbage, beets and ginger into a large bowl. (I ran the cabbage through the slicer blade on a food processor and the beets and ginger through the grater blade)
Using clean hands, mix the salt into the cabbage mixture. Squeeze and mix for about 5 minutes. The cabbage will release it’s juices, creating the brine.
Press the mixture into clean mason jars with a fork, leaving no air bubbles. Make sure the vegetables are submerged in brine. If not, make a salt water brine to top off.
There are many methods at this point and I suggest you read the above article to find what works best for you.
This is what I did:
Use the outer layer of cabbage to keep the mixture down.
Place the cap loosely on the jar and set out on the counter for about 10 days.
Cover the jars with a towel to keep out bugs and heat from the sun.
Place on a tray to catch any bubbly overflow (which did happen)
Every few days check to make sure the mixture stays under the brine. If not, press down or add more brine.