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My new favorite kraut to eat is this superfood of beets, ginger and cabbage. It is full of taurine that helps your digestion, and supports your liver and gallbladder. Plus all the powerful gut healing that comes with raw fermented vegetables. So healthy! And the taste is so incredibly good that it has become a side to lunch and dinner consistently. This may quickly become one of your favorites too. Serve this on your table with the pretty color from the beets and your family will get a healthy dose of cultured veggies too!
Ingredients
- 1 large beet
- 1 2-3 inch piece of fresh ginger
- 1 medium head of green or red cabbage
- 1 1/2 cups filtered water
- 1 1/2 Tbsp unrefined sea salt
- 2 Tbsp whey
Instructions
- Begin by mixing water with salt and whey. Let sit while you prepare the beet, ginger and cabbage.
- In a food processor, shred the beet, ginger and cabbage, and place in a large bowl.
- Mix the vegetables with your hands to incorporate.
- Place shredded vegetables into a quart jar. Fill jar leaving 3 inches of headspace for the vegetables to expand while fermenting.
- Pour water, salt and whey mixture into jar over the veggies. Fill jar with additional filtered water if needed until the vegetables are completely covered.
- Put top on jar and let sit on counter to ferment. Taste after 3 days. If you like the taste, place in the refrigerator. If you would like it more sour, let sit on counter, tasting each day until you have your taste preference.
- Store in refrigerator for up to 9 months.
Hi!
Just FYI none of your recipes ever print correctly and there is no button to put into a printable format.
there is a print button on the bottom right side of each recipe page.
Where to get the whey???
You can get whey from straining whole milk yogurt. See the response below. 😉
you can also get whey from straining kefir. And you can make whey from raw milk by letting it sit on the counter for 1-4 days. piima milk or whole milk buttermilk also work. see the recipe on page 87 of the book Nourishing Traditions.
Whey protein powder?
no- not protein powder- regular whey. Whey is the liquid that is left over fro making cheese, or you can strain whole milk yogurt and the liquid that drains out is whey.
I needed a way to use up my purple cabbage and beets from my CSA this week– this is perfect! Can’t wait to try it out today! Thanks for the great idea.
You are most welcome! I love purple cabbage!!
Is there another option besides whey for the vegans out there?
The Foundation believes that strict vegetarianism (veganism) is detrimental to human health. Vegetarianism that includes eggs and raw (unpasteurized) dairy products, organic vegetables and fruits, properly prepared whole grains, legumes, and nuts, and excludes unfermented soy products and processed foods, can be a healthy option for some people.
You can learn more here: https://www.westonaprice.org/about-us/vegetarian-tour/
If you need a source other than whey, you can try using a culture. Cultures for health is a great resource.
does the beet need to be prepared in any way, prior to putting in the food processor?
I wash and peel my beets before I shred them.
Hi Christine, this recipe sounds amazing. Going to give it a go, for sure. If I don’t have whey, can I open a probiotic capsule into the water/salt mix to inoculate with healthy bacteria?
Hello- if you don’t have whey you can try the capsule. I have not used that method but have heard it could be an option. The other thing you can try is using a starter culture. I like using one from cultures for health.
Thank you, Christine. I appreciate your reply. 🙂
Is whey actually necessary since these are all veggies?
Hi Danielle-
You can choose not to use whey. But you will need to use a culture instead. The the fact that they are veggies does not determine whether you would use whey or not. Whey is simply a culture.
Warmly,
Chris
Unrefined sea salt is mentioned using here, which I’m thinking their referring to Celtic sea salt, which yes, is a great salt, but wouldn’t Himalayan pink salt be just as good?? I’ve noticed that Sally refers to the sea salt in her book too wherever mentioned in a recipe, but lately I’ve been buying the pink salt which also has great flavor. Thanks….