It is that time again! Seriously, I cannot believe the feedback I’m getting from the fermentation blog posts. I’m so grateful. I’m thoroughly enjoying the recipe experimentation. More importantly, I’m enjoying the health benefits of eating all these delightful fermented treats. I’ve always had a heck of a sweet tooth and I’ve noticed a tremendous decrease in my sugar cravings. Thanks probiotics!
This recipe was totally made up. I’m definitely loving it. Earthy and sweet, with a little bit of bite from all the ginger.
The Purple Darling
- 2 heads of purple cabbage, cored & thinly sliced
- 4 medium sized beets, shredded
- 2 pieces of ginger roughly 2-3 inches long, grated
- 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
- Slice cabbage in thin chunks.
- In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
- If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon. If you don’t… don’t worry!
- Mix in shredded beets and ginger making sure to massage all items together.
- Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
- Cover your container and set in a cool, dark place for 7-14 days. (I always go with ten).
If you have any questions, don’t hesitate to contact me.