Fermented Beet Apple Kraut

Fermented Beet Apple Kraut

Lactofermented kraut with beets, sweet apples and a kick of ginger

Makes: 1 quart

Name of image (title of post is fine)

Prep time:

Cook time:

  • 5 small beets, grated
  • 2 medium apples, grated
  • 2 inch chunk of ginger, sliced into thin coins
  • Zest + juice from 1 lemon
  • 2 tsps coarse sea salt
  • 1/4 whey or brine from previous ferment
  • Widemouthed glass jar
  • Cheesecloth or thin dish towel and rubberband
  • Shot glass

  1. In a large bowl combine the shredded beets, apples, salt, and whey. Massage salt into kraut ingredients for 2-3 minutes to release juice.
  2. Add kraut and ginger coins to glass jar and pack down tightly, ensuring there are no air bubbles. Continue adding and packing kraut until, leaving 1/2" of headspace at the top of the jar. Be sure that the brine liquid covers the kraut. If the kraut floats to the top, weigh it down with a shot glass.
  3. Cover jar with cheesecloth or thin dish towel and secure with a rubber band. Allow to ferment at room temperature for 3-5 days. After ferment is complete, seal and store in fridge for up to one month.
  4. A note about mold: If the jar is packed down and brine is covering the ferment, the only place mold will appear is on top. Simply scoop it off and discard. Mold needs oxygen to grow (which is why packing down and covering with brine is so crucial).

Fermented Ginger Orange Carrots

Fermented Ginger Orange Carrots

My Imperfect Produce delivery has been FULL of carrots lately, so I whipped up another of my favorite ferments: Ginger Orange Carrots!

Fermented carrots are super tasty, packing a nice salty crunch. (Totally toddler approved too) This a quick and pretty forgiving ferment, so if you're new to home fermenting-- start here!

Also! If you haven't you tried Imperfect Produce and want $10 off your first delivery-- go check them out here!