This recipe, adapted from Feasting at Home, offers a delicious way to use the purple cabbage and beets of a spring harvest in central Texas. I’ve also been exploring the idea that during Lent, it’s fitting to make foods that require us to wait before we enjoy. And I have to say, this is one of the prettiest foods I’ve made in a long time. Next time I might add shredded carrots for extra color.
- 1 whole red cabbage
- 2-3 large beets
- 1 red onion
- 1 teaspoon sea salt
- 1-inch knob of ginger root, peeled and grated
- Slice the cabbage and onion; grate the beets. (You can also chop them coarsely and toss together into a food processor.) You should end up with about 8 cups.
- Place in a bowl. Add the grated ginger and 1 teaspoon sea salt. After 1-2 hours, the cabbage will have wilted and released some of its juices.
- Place the mixture and all the juices in a sterilized mason jar and pack it down with the end of a wooden spoon. If the cabbage juices do not cover the vegetables, prepare a brine by mixing 1/2 teaspoon of salt with one cup water. Add enough to cover the vegetables. Use fermentation weights, or a plastic baggie filled with water, to weigh down the sauerkraut and keep the vegetable matter beneath the liquid. Cover with a tea towel and place on a pan or plate to catch any overflowing juices.
- Place in a cool spot ( ideally 65 -72 degrees F ) for 3-5 days.
- After 3 days look for the tiny bubbles that indicate fermentation is happening. Taste each day until it has fermented, and once it has reached a flavor you like, put a lid on the jar and store it in the fridge.