Beetroot and Kelp Sauerkraut

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
Course 1 meal a day, Baby Led Weaning, BLW, Side Dish
Servings 6 months +

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
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