Friday, October 26, 2012


I made this sauerkraut about a month ago, and I think it ties with my seaweed sauerkraut for the best yet. I didn't write down the exact weights of all the ingredients, but I do have an approximation so I can maybe replicate it later. If you like beets, this is the sauerkraut for you!

I scrubbed and shredded 8 medium beets, a small red cabbage, and 1/2 a small green cabbage. I added 3 cored and roughly chopped Gala apples, and ended up with about 2 kg total. I mixed in 17g salt, and some bay leaves, tarragon, marjoram, and sliced green onions. No matter how I squashed it I couldn't get quite enough juice to thoroughly cover it, so I added a little bit of water, maybe 1/2C.

After 2 weeks it didn't seem quite ready, and after 3 weeks the juice was so sour I thought maybe I'd let it go too long, but it turned out to be just right. This amount exactly filled up a half-gallon jar.