This one will take about two weeks for good fermentation. When finished it should it should be tart with a mild beet taste. You can vary the amount of freshly grated ginger to your liking.
Recipe for Fermented Cabbage, Beets and Ginger
Ingredients:
1-2 heads cabbage , shredded
1 medium beet , grated
2 tablespoons grated ginger
Diamond Crystal salt
Directions:
1. Grate cabbage, beet and ginger using a mandolin. Careful!
2. Using a digital scale, weigh the the cabbage, beets and ginger. For fermentation, I always weigh the ingredients by the gram and multiply the total amount .025 to get the proper amount of salt.
3. Now place the shredded cabbage, beets and ginger in a large bowl and sprinkle evenly with salt. Let this sit for about 30 minutes.
4. Compress the cabbage by gently squeezing the cabbage. I do this to reduce the volume and make it easier to get all the ingredients submersed in the brine.
5. Place all the ingredients into an air-lock container. Place a large plate or pickle weight on the top. For lacto fermentation, you want an anaerobic environment or the absence of oxygen. I once wrote lengthy HACCP plan for fermenting kimchi, so if you want more details about fermentation safety – send me a message.
6. Let this sit out for about 3-5 days. It should become noticeably acidic. If you have a ph meter, 4.2 is ideal but anything below 4.6 is considered acidified.
7. Once you’ve reach the right acidity, transfer to mason jars and store in your refrigerator.
8. That’s it!
Would like to see the directions.