GF | DF | EF | RSF | NF
AGE APPROPRIATE: 6 months +
Learn how to make your own beetroot and kelp Sauerkraut at home! Using the brine is a great introduction to babies when they first start solids, then you can build up to small pieces
Beetroot and Kelp Sauerkraut
GF | DF | EF | RSF | NF
Equipment
- Large bowl or pot
- Grater
- Cutting board and knife
- Weighing scale
- Clean glass jars with lids
- Screw-on lids for the jars
Ingredients
- 1 green or purple cabbage
- 2 small beetroots
- 1 apple
- 1.5 tsp kelp flakes
- 2% salt
Instructions
- Finely slice the cabbage and grate the beetroot and apple.
- Weigh these ingredients as the weight will determine how much salt to add.
- Add the cabbage, beetroot, apple and kelp flakes to a large bowl or pot. Add the 2% salt ratio (e.g. if your vegetables weigh 1.400 you will need to add 0.028g of salt) and massage it in.
- Allow to sit for an hour for the salt to draw the liquid from the vegetables, then continue to massage until plenty of liquid has been released.
- Transfer into clean glass jars, pushing the kraut down firmly and topping up with the liquid. It's important that the cabbage is fully submerged underneath the liquid - you can even keep a cabbage leaf from your cabbage on top to help keep everything submerged.
- Screw on the lids and leave to ferment out of direct sunlight for roughly two weeks. You will know it's ready once it's at least slightly bubbly!
Notes
AGE APPROPRIATE: 6 months +
Recipe by Jane Houston
Tried this recipe?Let us know how it was!
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