Fermented cabbage, beet and carrots (rainbow sauerkraut recipe) (2024)

FAQs

Can you ferment beets and carrots together? ›

Dissolve the salt in 1 cup (250 mL) of water in a 1-quart (1 L) jar. It can take a few minutes, so stir it a few times while you prep the carrots and beets. Pack the vegetable sticks into the jar vertically. They should be tight enough that they won't move or float once you add the liquid.

Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well.

Temperature range needed for fermentation

Store the container at 70 to 75 F while fermenting. At these temperatures, the sauerkraut will be ready in 3 to 4 weeks. At 70 to 75 F, kraut will be fully fermented in about 3 to 4 weeks. At 60 to 65 F, fermentation may take 5 to 6 weeks.

In the case of this Beet and Red Cabbage Sauerkraut, it contains all the detoxifying, anti-inflammatory, antioxidant, and cancer-fighting properties that cabbage, beets, ginger, and garlic already offer, but in a more digestion-friendly format.

May boost heart health

Pickled beets are naturally rich in nitrates, which your body converts into nitric oxide. This molecule helps blood vessels dilate, which protects against high blood pressure ( 8 ). Research suggests that beet products can lower blood pressure by up to 10 mm Hg.

Two things preserve the sauerkraut - the salt and the fermentation. If the sauerkraut gets dry I can't imagine that it would taste as good… and it may well spoil. If you're just keeping it a week or two it shouldn't matter, but sauerkraut preserved in its brine will easily keep 6 months, probably longer.

To make sauerkraut, shredded cabbage is mixed with salt and allowed to ferment. The amount of salt added is critical to assuring food safety, and should not be adjusted. Fermentation takes three to six weeks depending on the air temperature. During this time, the acidity in the product will increase.

Sea salt works well, or rock salt. Watch out for the salt labelled 'pickling salt', it often has anti-caking agents in it which can negatively affect your fermentation. If you're not sure, read the ingredients, there should just be one! A fine grind of salt is required for this type of pickling.

What is the best jar for fermenting cabbage? ›

Mason Jar. A plain old Mason jar can do the trick when it comes to fermentation. Make sure you're generally working with a wide-mouth jar (I like to use these half-gallon-sized jars). This is important because you want to be able to get things in and out with ease, so a narrow-mouth jar can be difficult.

In order to reap the probiotic health benefits of sauerkraut, buy refrigerated sauerkraut available in bags or pouches instead of in cans or jars. Avoid sauerkraut that has vinegar or sweeteners.

Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.

While the cabbage is fermenting it is best to keep it on the counter away from direct sunlight. You can also keep it in a dark place like a cabinet if you wish. The ideal fermenting temperature is 60°F to 75°F (15°C to 24°C). In other words, room temperature.

The method for making fermented mixed vegetables

Fill each glass jar with a mix of vegetables, covering as many gaps as possible, and the vegetables are well stuffed in the jar and completely submerged. Make the brine: Mix the water, salt, and spices and stir until the salt is completely dissolved.

Add carrots, beets and remaining ingredients. Stir well. Place lid on and let cook on med-high for 10 minutes or until soft. If there's any water left, use a slotted spoon to remove vegetables.

Beets and carrots are both rich in antioxidants and other beneficial compounds that can help support the body's natural detox processes. Beets, for example, are a great source of betalains, which are pigments that have been shown to have anti-inflammatory and antioxidant effects.