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FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.

{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

I’ve been making homemade sauerkraut and other veggie ferments for almost 5 years now. I love the fizzy and zippy taste you can only get from homemade ferments. Although I have noticed more lactofermented krauts and veggies popping up on refrigerated store shelves, I have a really hard time dropping 8+ dollars on a quart! I can do it at home for a fraction of the price and adjust the flavors to my liking.

When I first started out, I used Nourishing Traditions as my guideline. I fermented in Mason jars for years, but truthfully it always made me a little nervous. On a few occasions, I had mold develop on the top of the veggies and although I’ve read that you can skim it off and still consume the ferment, I had a hard time getting past the thought of mold on my food. Plus, I have a hubby that deals with seasonal allergies and didn’t like the idea of him consuming any of these bad guys. As I dug a little deeper, I found that even after skimming, some mold may remain within the ferment.

The last time I used Mason jars, I ended up with a very smelly, rotten ferment. I used the same method I had used for years, but something went wrong. This sauerkraut was definitely bad – the smell was terrible (and not in a stinky sauerkraut kinda way). I absolutely HATE wasting food that I’ve spent my time and hard-earned money on, so I decided it was time to invest in some anaerobic fermenting vessels.

Around this same time, I was really getting into Jessica’s 52 Weeks of Bad A** Bacteria series. She posted this article and I was convinced to make the switch. I purchased 2 anaerobic fermenting jars with airlocks and purchased a bunch of regular wire-bail canning jars (also called “Fidos“). This way, I could store my ferments with glass jar lids and move the airlock to another jar, starting up another ferment.

Why do anaerobic fermenting vessels work better than Mason jars? Lactic Acid Bacteria (LABs) favor anaerobic environments and as they consume the oxygen within the vessel, carbon dioxide is produced and the gas is able to escape through the airlock. The airlock, however, does not allow oxygen back in. As a result, the LABs are able to increase in number and thrive. The lack of oxygen keeps the bad aerobic bacteria from growing and spoiling your ferment. Mason jars must be “burped” or opened to allow for the carbon dioxide to escape. Because the seal is broken when you do this, oxygen is allowed to enter. You can see why this is a less than ideal situation.

Lactofermented Beet Ginger Sauerkraut :: Gluten-Free, Grain-Free, Dairy-Free // deliciousobsessions.com

This recipe came about when I found myself with a few beets and a small cabbage – not enough of either to make a full batch of pickled beets or sauerkraut. I love ginger in just about anything, so I always have some on hand. Beets and ginger are a beautiful pairing – if you’ve never tried them together, you are missing out!

I enjoy this ferment any time of year, but I find it particularly refreshing in the summer and fall months. It pairs well with grilled meats or salmon and is a great starter for a heavier meal like roasts or stews in the colder months.

Enjoy!!

Note from Jessica: I personally use the Probiotic Jars for my fermenting. Like Marjorie, I invested in a few of their lid kits and then purchased a bunch of Fido canning jars to save money. This helped keep the cost down considerably since the lids are interchangeable. For lots more ferment recipes, check out this link.

Lactofermented Beet Ginger Sauerkraut :: Gluten-Free, Grain-Free, Dairy-Free

Lactofermented Beet Ginger Sauerkraut :: Gluten-Free, Grain-Free, Dairy-Free

Yield: Approx. 1 quart
Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

Say goodbye to boring old sauerkraut! Say hello to this delicious beet ginger kraut -- a tasty twist on an old classic.

Ingredients

  • 3-4 beets, approximately 1.5 pounds, peeled and shredded on a box grater or in a food processor
  • Small purple or red cabbage, approximately 1.5 pounds, shredded (reserve 1-2 of the large outer leaves)
  • 1-2 inch piece of fresh ginger, peeled and grated with a Microplane
  • 19 grams of sea salt

Instructions

  1. This recipe will fit in a 1-liter glass jar. Before preparing the sauerkraut ingredients, wash all components of your fermenting vessel.
  2. Spread the shredded cabbage into a large flat bottom baking dish (I like to use my old lasagna pan) and sprinkle it with the sea salt.
  3. With clean hands, massage the salt into the cabbage for a minute or two.
  4. At this point, I usually let the cabbage rest for 30 minutes to allow the salt to draw out some liquid. This is how you will create your brine.
  5. After 30 minutes, add the beets and the ginger to the cabbage and mix well. The mixture will look like way too much to fit into the fermenting vessel, but no worries, you can jam in all in there!
  6. Now start filling your fermenting vessel with the cabbage beet mixture. I like to add a few spoonfuls and then press it down firmly before adding more veggies.
  7. As you are adding the mixture, run a knife around the edges of the jar to allow air bubbles to escape.
  8. Once the jar is filled to the shoulder (the point where the jar to curve in), it's time to seal it up.
  9. I like to lay 1 or 2 cabbage leaves over the sauerkraut to keep all the little pieces from floating up.
  10. Place a few clean glass weights or a small pinch bowl over the leaves and press down so everything is submerged under the liquid.
  11. Close the lid and add the airlock - don't forget to add water to your airlock.
  12. Place in a pantry or dark corner for 2-4 weeks. The longer it ferments, the better it will taste!
  13. Store your beautiful ferment in your refrigerator.
  14. Enjoy!!
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 17 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 19mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

This Lactofermented Beet Ginger Sauerkraut Helps You Eat the Rainbow! (+ Special Coupon Code)

As you guys know, I am a huge fan of all things veggies. If there was just one single thing that I could tell people to do to improve their health, it would be to eat more vegetables. An increased intake of veggies helps boost your nutrition and your health in ways that you simply cannot achieve elsewhere. Science continues to explore and show how the antioxidants and phytonutrients in fruits and veggies can “talk” directly to our genes and help alter genetic expression. It’s truly fascinating and I want to help you improve your health and your life with Nature’s miracle “drug.”

That’s why I love sharing recipes like this (and all the other veggie recipes on this site) and also why I created my popular Eat the Rainbow eCourse. Most people know that vegetables are heath-packed powerhouses, but they simply do not feel they have the knowledge, time, or the ability to add more to their diet. I want to help change that and make eating vegetables easier and a heck of a lot more fun!

In the Eat the Rainbow eCourse, I show you how to do exactly that (and a ton more). This 30-day eCourse arms you with the skills and creativity you need to make vegetables a centerpiece in your diet — all in bite-sized nuggets that won’t overwhelm or frustrate you. In order to really get the full spectrum of phytonutrients and antioxidants that vegetables provide, you need to eat a wide variety of types and colors (i.e. the rainbow), but so many people find themselves eating the same four or five veggies over and over and over again.

For a limited time, I am running a special on my Eat the Rainbow eCourse where you can enroll for 50% off. That means you can get a full 30 days of content + a bonus cookbook for only $10. This is a steal for one of the most important investments you can make for your health (eating more veggies).

Enroll in the Eat the Rainbow eCourse here (or click the image below) and enter coupon code VEGGIE at checkout to save 50%.

I can’t wait to see you in the course and hear how your health improves once you start eating the rainbow!

 

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