Ginger Beet Kraut

“We’ve decided to give our recipe to the Universe (and to you), so if you’re seriously addicted to it like we are, you can make it at home. Some batches might be crunchier than others which is just fine — it’s still delicious. And if you do encounter a soft batch now and again, simply throw it into the blender with a little olive oil for an outrageously tasty, probiotic-rich salad dressing.” — Kathryn Lukas, Farmhouse Culture


2 medium heads cabbage, about 5 lbs
3 cups beets, diced or shredded
1/4 cup fresh ginger, finely minced
3 tablespoons coarse sea salt
1/2 gallon mason jar with air lock or a kraut crock


Peel the outer leaves of the cabbage. Reserve a couple and set them aside.

Cut the cabbage in half. Thinly slice the cabbage into long shreds, and then put them into a large mixing bowl.

Massage the salt into the cabbage and let the mixture sit for 15 or 20 minutes, or until it’s weepy.

Meanwhile, peel and dice or shred the beets. Peel and mince the ginger. Add both the beets and ginger to the cabbage.

Massage the cabbage, beets and ginger vigorously, making sure all of the ingredients are thoroughly mixed.

Pack this mixture into a half gallon mason jar until the brine rises at least 1 inch above the vegetables, making sure to also leave 2 inches of space at the top.

Take the reserved cabbage leaves, bunch them up, and stuff them into the top of the jar, and tightly screw on the lid.

Insert the air lock into the lid and fill with water. Put this jar into a glass container to catch any possible overflow.

Put the mason jar and glass container somewhere in your home that maintains a consistent
temperature. We like a 21 day ferment at 64 degrees.

SOURCE: Kathryn Lukas, Farmhouse Culture

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