Beetroot and Kelp Sauerkraut
About the recipe
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
- Large bowl or pot
- Grater
- Cutting board and knife
- Weighing scale
- Clean glass jars with lids
- Screw-on lids for the jars
- 1 green or purple cabbage
- 2 small beetroots
- 1 apple
- 1.5 tsp kelp flakes
- 2% salt
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!
AGE APPROPRIATE: 6 months +
Recipe by Jane Houston
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