If you’ve never made your own fermented foods, now is a great time to get started. With hearty winter veggies, this cabbage and beet ferment is a great introduction to home fermenting! It’s as easy as combining salt and time with your favorite veggies. Beneficial bacteria will get to work making nutrients more bioavailable and creating a fizzy tart flavor. You can start tasting the mixture after about one week. When it is as sour as you like, it’s done!
20 minutes active time, 3-4 weeks total
- 2 pounds red cabbage
- 2 medium beets
- 5 teaspoons sea salt
- 2 cups cold water
- Quarter and core cabbage then slice into thin ribbons. Peel and shred beets.
- Place cabbage and beets in a large mixing bowl and add salt. Toss mixture and allow to stand for 5 minutes, mixing occasionally until moisture comes out of the vegetables.
- Add cold water. Press and squeeze mixture with your hands to soften, approximately 3-5 minutes.
- Place cabbage mixture in a 2-quart sterilized mason jar or fermenting crock. Place a glass or ceramic weight to submerge cabbage mixture then lightly cover and place in a dark place to ferment for 3-4 weeks. Cabbage will take on a pleasantly sour aroma and taste.*
- Close jar with a lid and store in the refrigerator.
*If any off odor, taste, or mold develops, discard.