Recipe: "Rainbow" Sauerkraut


This is a bottle of vinegar. (Good, glad we got that cleared up.) And while I love vinegar for cleaning my bathroom and my baby, I won't let it get anywhere near my sauerkraut. 

We are being told these days about how important it is to eat probiotics--so we are consuming more yogurt and popping probiotic pills. And while these are great ways to get probiotics, there are others, too. My preferred form is sauerkraut. Traditionally, sauerkraut (like pickled cucumbers, carrots or beets) was made with salt and/or whey not vinegar. Vinegar pickles (besides being less delicious) do not have any probiotics. 

The recipe I am giving you is a fun variation on traditional green cabbage sauerkraut. (If you want a recipe for straight up sauerkraut check out my awesome friends awesome post.) This recipe I am giving you is an alternative-- fun, delicious, full or good living little things, and... rainbow! 

"Rainbow" Sauerkraut


You Will Need:

1 large green cabbage
3 colored beets (I used an orange, a pink, and a purple)
2 tbs. sea salt

To start out, make sure you have a clean, wooden cutting board and a good sharp knife. Set the cabbage onto the cutting board. 


Quarter and core the cabbage. Next, thinly slice each quartered chunk. 


Set thinly sliced cabbage into a large bowl. Sprinkled two tablespoons Celtic sea salt over top.

 

Mix together with your hands. Set aside.


Next, gather your delicious beets onto the cutting board. 


With a handheld grater, remove the outer layer from each beet. With a cheese grater, grate each beet individually and place in separate bowls. Set aside. 


Next, use a heavy object (I used a potato masher) to pound the green cabbage to release its juice. (You can alternate between letting the cabbage sit on its own and "sweat" out the juice, or you can pound it--either way works.)


When the cabbage is thoroughly moistened and you are getting sprayed with juice, it's ready to put into mason jars. Alternately layer in the beets into separate jars mixed with green cabbage. Push down so that the juice comes up over the top. (Note: This is important! This fermentation process needs to be anaerobic--no air should be touching the cabbage/beet mix. For mine I checked back about every day or so to make sure the juice was covering the cabbage. If it wasn't, I just pushed it back down under). Leave at room temp for at least one week (or longer--depending on how strong you want it.) 


Transfer to cold storage. Good with sausage, soup, salad, sandwiches---EVERYTHING! The more probiotics the merrier! Enjoy!

And, do all this while the baby is sleeping, of course. ;)


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20 comments:

  1. Yummy. I want to come eat dinner at your house. :>

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  2. What a fun way to eat sauerkraut :) I enjoyed reading your 'About Me' - in fact, when I was done reading it, I loudly said "Amen!" :) Anyway, thanks for sharing this. Enjoy your weekend!

    Blessings,
    Stephanie
    www.theenchantingrose.blogspot.com

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  3. that looks yummy! I'm vising from the wtfab blog hop!

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  4. I can't wait to try this! I have a bunch of cabbage I was planning to use for homemade sauerkraut and I also have a ton of beats so its perfect. I pinned it too :)

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    1. Awesome! Sweet, thanks! I'd love to know what you think once you try it. :)

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  5. Looks so yummy! Your newest follower from the wtfab blog hop! :)

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  6. I loved saurkraut growing up. It's something I haven't remembered to serve in a long time. Maybe I can teach the kids to love this version. So fun! If you haven’t already, I'd love for you to visit my Gluten-Free Monday party at OneCreativeMommy.com and link up this and any other GF idea you would like to share. I hope to see you there.

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    1. Hey Heidi! Thanks for stopping by. Regularly visit gluten-free Monday. Lots of good stuff there.

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  7. I love sauerkraut too. Thanks for sharing this wonderfully simple recipe for fermented kraut for Farmgirl Friday! I need to go find some local cabbage and beets. My hens have been eating them up this week in the garden... I look forward to trying this. It looks so pretty.

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    1. You bet! Thanks for stopping in and commenting. Let me know what you think if you try it! <3

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  8. Love love love love love this! Thank you so much for linking up to Snacktime Saturday! I hope you'll join us again next week!

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  9. Ha, this is so cute! I never would've thought to do this! So creative and beautiful. Thanks for linking up at Tiny Tip Tuesday. I'm sharing this on FB :)

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    1. Thanks, Sarah! And thanks for stopping in. Hope you have a great week!

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  10. Way fun! Thanks for sharing this on 'Or so she says...' at last week's link party! I would love to have you add the party to your list and stop back to share more of your great ideas. There's actually a party going on right now (it's every Saturday through Tuesday.) Thanks a bunch! ~ Mariel www.oneshetwoshe.com

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    1. Hey, Mariel! Thanks so much for commenting. And for the reminder! Going to go party with you right now...

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  11. Oh, how fun!! Reminds me of our experiments with home dyes. Thank you for sharing at Sharing Saturday!! Sorry I'm visiting/commenting so late!

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  13. Yum! This looks delicious - I love finding a good way to eat more beets!

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