Monday, February 17, 2014

Fermented Cabbage, Carrot and Beet

supplies:
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!

ingredients:
1/2 one green cabbage, cored and shredded
2 medium carrots, grated
2 or 3 beets, peeled and grated
1/2 - 1 tsp red pepper flakes
2 T salt
1 cup water
*I used the middle size grating option on my food processor.
Grated Veggies

Pounding the Veggies

Pushing down the veggies so that they are covered in liquid

Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes.

In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.

Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)

Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.

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