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Keto Beet Sauerkraut
You can see the redness on my hands in many of the new segments I’ve done recently. Fermented foods are supposed to be one of the best things you can do for your health so when Tennessee began to shut down because of the Coronavirus, I took advantage of the extra time at home and started trying to make my own fermented krauts. I use Sandor Katz’s book, Wild Fermentation, as a guide to making my ferments. I like Sandor’s recipe style because he isn’t a stickler for what and how much of an ingredient to use.
“Sauer beets are your perfect combination of sweet and sour for any meal. I add them to everything I eat!” – Alane
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Keto Beet Sauerkraut
Equipment
Ingredients
- 1 bunch beets
- 1 tbsp salt
- ½ in ginger
- 2 garlic cloves optional
Instructions
- Rinse beets really well to remove any dirt.
- Remove the stem and leaves from the beet root. I like to remove the long root tail if there is one.
- Finely chop the beets or use the shredder attachment in the food processor.
- Sprinkle salt and mix thoroughly. Do not throw out any of the brine that is made naturally. Pour that into the mason jar in the next step.
- Pack into a large mouth quart size mason jar a little bit at a time. You want to push down on the beets so that juice is created. I use the tamper from my Clean Blender to help push down the beets in the jar. You want the beets to create a juice/brine. Continue adding beets until all of them have made it into the jar.
- Push the beets down at the top so that the juice covers the beets. Lightly screw on the mason jar lid. You will need to unscrew it and let the air out everyday. I love these lids and use them for my ferments.
- When you unscrew the lid to let the air out, push down on the ferment to keep it under the juice. If mold grows, just scoop out the top layer and make sure you remove all of the mold that is growing.
- Allow to ferment for 7-10 days or longer if you want. You can taste it everyday until you reach your preferred fermentation taste! They will taste overly salty in the beginning but that goes away the longer it ferments. The warmer your house is, the shorter amount of time it will take and the colder it is, the longer.
- Refrigerate once they have reached your preferred fermentation.
Notes
- Don't throw out the brine created from the beet fermentation. Not only is it the most beautiful red/purple color but it is loaded with nutrients! You can use it to kickstart a new batch of fermented veggies, make salad dressing with it, add it to a soup or other dish for a tang or add it to your compost.
- If you love spice, add more peppers to it!
- If you have a lot of beet greens, you could do its own ferment in a separate mason jar. I like doing them separate because of the different textures but you can do them together too!
- Use this as your base recipe to make other fermentations with other hardy vegetables like turnips, radishes, cabbage, and carrots.
- I’ve never tried these personally, but a friend of mine loves these easy fermenting lids for wide-mouth jars for their convenience. Try these out if you’re looking to take your fermentation game up a notch!
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Alane Boyd
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
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Cooking with My Friends is a video series in which host, Alane Boyd, cooks healthy meals to help people get more comfortable in the kitchen. She sometimes travels to cook with chefs and home cooks around the world!
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