This Ginger Beet Sauerkraut recipe is a nice variation for your traditional sauerkraut. I love using beets in my ferments. Not only do they add such a lovely color, but they also impart strong beneficial health properties including cardiovascular and liver benefits. When fermenting with beets, the fermentation can pick up speed fairly quickly since beets possess much more sugar than the average vegetable. As such, don’t overdo the quantity of beets that you include in this recipe. Don’t be surprised if this ferment starts to get a little bubbly froth at the surface. Seeing an active fermentation such as this is a surefire way to get me excited about how it’s going to turn out. This one is delicious.
Press the mix down with your fist or this Pickle Packer which I adore to compress it in the container and then place a weight of some sort on top of the mix and wait a few hours as the liquid is leached from the veggies and gradually rises to fully cover the veggies. If the liquid doesn't fully rise to cover the veggies, feel free to press down again to see if you can coax more liquid out.
If after several hours, the liquid level hasn't risen above the level of the veggies, add water until all the veggies are covered by an inch or so of liquid. If adding water, you should stir the ingredients together again thoroughly to distribute the salt evenly throughout.
Leave the weight on and cover with a towel and leave out to sit and ferment. Check it whenever you are curious and take a nibble. Leave it to ferment for a couple of weeks or until your taste is satisfied that it is ready. It should taste tangy and feel very alive in your mouth when you eat it.
It isn’t necessary for you measure the pH of your sauerkrauts, but if you find the science aspects of fermentation as interesting as I do, you may want to invest in a nice digital pH tester like this one which I use. These disposable testing strips are a nice lower cost alternative. The pH of this ferment seemed to stabilize around 3.1. The additional sugars in the beets end up in the development of more lactic acid during the ferment and thus eventually a more acidic dish which has a lower pH. Besides testing your veggie and alcohol ferments, it can also come in handy with kombucha making.
My favorite use for this is simply tossing it into a green salad to add more color, taste and probiotic effect. You can top a burger (veggie or otherwise) with this.