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Lactofermented kraut with beets, sweet apples and a kick of ginger
Makes: 1 quart
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
In a large bowl combine the shredded beets, apples, salt, and whey. Massage salt into kraut ingredients for 2-3 minutes to release juice.
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.
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.
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).
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