Description
Make a vibrant fermented cabbage and beet duo that is great as a side salad and even better on tacos, sandwiches, and beyond.
Ingredients
Scale
- 3 Cups cabbage- finely sliced
- 1 Cup grated beet- (or leave it out and add an extra cup of cabbage, or grated carrot)
- 1/8–¼ C up sliced onion – optional
- Other optional ingredients:
- 1 teaspoon caraway seeds
- 1 garlic clove grated
- 1–2 teaspoon grated ginger
Instructions
- Finely slice and grate cabbage and beets.
- You need about 4 cups total. I add a ? to ¼ cup sliced onion. This is optional.
- Place in a bowl and massage with 1 teaspoon kosher salt. Let sit on the counter, mixing occasionally for 1-2 hours, until cabbage has wilted and released a little water.
- Place cabbage beet mixture and all the juices in a very clean mason jar, pack it down with a muddler, or the end of a wooden spoon. Cover with a cabbage leaf. Pack it down once more. Cover it with a cloth, or the lid with a little opening – you want it to able to breath a bit.
- Let it sit on the counter for 24 hours, occasionally pressing down on the cabbage, compressing. After 24 hours, if there is not enough liquid to cover the cabbage, mix 1 teaspoon salt with 1 cup water, and ONLY add enough to bring the water level to top of the cabbage. ( you will not need to use the whole cup of water).
- Then leave on the counter for 3-4 days, occasionally pressing down on the cabbage.
- Then place it in the fridge.
- After its chilled, give it a taste.
- Category: Side, Condiment