Beet and Kohlrabi Sauerkraut

Ingredients

Produce
- 5 Baby leeks
- 4 Carrots, large
- 2 whole cloves Garlic
- 1 1 inch knob Ginger
- 1/2 head Green cabbage

Baking & Spices
- 2 tsp Sea salt

Prepared
- 1/2 tsp Per quart jar vegetable culture starter

Liquids
- 1 Water, filtered

Other
- 4 Small or 1 large beet, peeled and chopped
- 2 3 small or 1 large kohlrabi, peeled and chopped

Found on ohlardy.com

Description

Do you have to use Cultured Vegetable Starter or can you just do it with the sea salt (or add whey)? Thanks!

You could just do it with sea salt or add whey. Whatever your favorite way to ferment is! I prefer the starter culture as I seem to get the best results! But any of those will do!

Could you describe the flavour profile for this? (Okay, I’m mostly curious if it’d be good on brauts, sue me haha!)

Yes, it would be good on brats! It is a very sauerkraut flavor.

I hope this turned out good, I’m making it tonight! 🙂

It was great!!

Tamara, Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share. I appreciate your help in making this index better! Kirsten recently posted…Onion Mascarpone Grilled Naan Pizza

Ingredients

1/2 head of green cabbage, chopped
4 small or 1 large beet, peeled and chopped
4 large carrots, grated
5 baby leeks, chopped (2 shallots, or 1-2 leeks would work fine here)
1 inch knob of ginger, peeled and minced
2-3 whole cloves peeled garlic
2-3 small or 1 large kohlrabi, peeled and chopped
2 tsp sea salt
1/2 tsp per quart jar vegetable culture starter (or 1/4 cup whey)
room temperature filtered water

Directions

Peel and chop all the veggies into varying chunky sizes.Mince or grate the gingerPut all the veggies to a large bowl and top with 2 tsp sea salt.Mix around with your hands and let the salt draw out the water in the veggies.Use a funnel and fill 3 1-quart size mason jars, pressing down on the veggies with your fist.Add 1/2 tsp of vegetable culture starter to each jar and fill with room temp filtered water. Weigh the veggies down, if necessary with a piece of cabbage or other weight.Leave 1 inch headspace and screw lid on tightly.Leave at room temp for 1 week or longer then transfer to cold storage.