Purple Cabbage, Beet, Ginger Fermented Vegetable Recipe

So, we all know by now why lacto-fermented foods are good for us, so I'll skip that piece and offer you a Simple Purple Cabbage Fermented Vegetable Recipe to make at home. If you have additional questions, please reach out in the comment section bellow.

Ingredients:

3 heads of Purple Cabbage - washed and shredded 

1 large bunch of beets w/ tops on -  separate beets from the tops - peel and shred them - place tops aside for now

1 large piece of ginger - peeled and minced

2 tablespoons of pink salt 

1 culture starter

Several small glass jars, a fermentation crock or pick-l-it jars.

Instructions:

1. Add shredded cabbage, beets and minced ginger to a large bowl.

2. Sprinkle with salt. 

3. Take the tops of the beets and place them in a blender filled with water - blend for 1 minute until smooth.

4. Turn off the blender and add your culture starter, either from a packet or 1/4 - 1 cup of liquid from your last batch of veggies.

5. Gently pulse the beet tops with the culture starter several times until fully incorporated, careful to not over blend.

6. Pour the liquid on top of the shredded vegetables and begin massaging them with your hands.

7. Massage them until they begin to really shrink and break down.

8. Once veggies are fully incorporated and have begun to break down, pack them into glad jars, a crock or whatever fermentation device you have / use. 

9. Allow the veggies to sit in a warm dark place for 7 days or longer, depending on your preference. 10. Sometimes, I allow mine to ferment for up to 60-90 days. 

Enjoy,

Christina