Making beet-kraut

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Packing jars full of delicious beet-kraut
Packing jars full of delicious beet-kraut

It’s a well-understood phenomena of growing your own vegetables that you’ll inevitably end up with gluts of produce throughout the year. This season, it was beetroots.

The small ones we baked in the oven with olive oil and thyme, but that still left us with some monster beetroots.

The book Fermented Vegetables provided an easy solution. Organised by vegetable, this great book provides a heap of basic (and more exotic) ways of fermenting, plus recipes that make use of the results.

In this case, I created a straightforward “beet-kraut”. Four big beetroots were grated in minutes, using my food processor. To that, I added half a red cabbage, to introduce the vital lactic acid bacteria.

Combined with a small amount of salt, the bright red mix was packed into tall Mason jars, with airlocks. As the bacteria bubble away they produce carbon dioxide, which forces the air out of the airlock, keeping the vegetables protected against moulds.

About a month later, I decanted the vegetable mix into smaller jars, for final storage in the fridge.

The end result has a sharp sauerkraut hit at the front of the palette, finishing with a strong lingering taste of fresh beetroot. Delicious!

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