Fermented cabbage (sauerkraut) and beetroot

Cabbages that were planted in April have finally grown to good size. Other then cooking them fresh, also ferments some into sauerkraut to prolong the enjoyment. I like to mix sauerkraut with sliced apple or pear or carrot to eat as salad, or cook warm when weather is cooler.

Fermented cabbage (sauerkraut)

1. Cut cabbage into thin slices, some garlic and ginger into slices, add 1.5% its weight of salt, mix well and rest for a couple of hour until soften.

2. Prepare boiled and cooled down water with 1.5% salt.

3. In a big jar, add cabbage and all the liquid that came out, press gently to pack tight, then add brine until well cover the vegetable.

4. Cover the open top with cling film to let air out and nothing to go in. Cover the jar with cloth or paper bag and leave at room temperature, bubbles will form in a couple of days.

5. When it is sour enough to your taste (around 3 weeks for me), pack into smaller jars and keep in the fridge. 

fermented beetroot

6. The same process for beetroot, fermentation will be faster as it is a sweet vegetable, and only a week at room temperature is sour enough, for me.