Beet Kvass Sauerkraut
Beet kvass sauerkraut is a fermented vegetable dish made with cabbage, beets, whey, and salt. It is a traditional Russian dish that is often served as a condiment or side dish. Beet kvass sauerkraut has a slightly sour and tangy flavor, and it is a good source of probiotics, which are beneficial bacteria that can help to improve gut health.
Sauerkraut is a fermented cabbage dish that has been around for centuries. It is believed to have originated in China over 2,000 years ago, and it was brought to Europe by traders in the 16th century. Sauerkraut quickly became a popular dish in Germany, and it is now a staple food in many parts of Europe. Beet kvass is a fermented beet juice that is also believed to have originated in China. It is a popular drink in Russia, and it is often used as a base for soups and stews. Beet kvass sauerkraut is a combination of these two fermented dishes. It is a unique and flavorful dish that is a good source of probiotics and other nutrients.
Beet Kvass Sauerkraut Beet Kvass Sauerkraut Beet Kvass Sauerkraut Beet Kvass Sauerkraut
Prep time: 30 | Cook time: 0 | Serves: 4
Ingredients
  • 1 large head of organic purple cabbage
  • 1 large organic beet, peeled and quartered
  • 2 Tbsp organic whey
  • 2 quarts purified water
  • 2 Tbsp Celtic Sea Salt
Instructions
  1. Remove the outer leaves of the cabbage. Shred the cabbage and beets in a food processor fitted with the shredding attachment. You should have about 2 quarts of shredded cabbage and beets.
  2. In a large bowl, combine the cabbage, beets, whey, water and salt. Mix well, making sure that all of the vegetables are submerged in the liquid.
  3. Cover the bowl with a clean cloth and let it sit at room temperature for 3-4 days, this will allow for the fermentation to start.
  4. Once per day, press the solids down below the liquid. This will help to prevent the growth of mold.
  5. After 3-4 days, taste the sauerkraut. If it is sour enough for your taste, you can transfer it to a glass jar and refrigerate it. If it is not sour enough, allow it to ferment for a few more days.
  6. The sauerkraut will keep in the refrigerator for up to 6 months.
Why It Works
  • The fermentation process breaks down the cabbage and beets, making them easier to digest and absorb.
  • The whey provides probiotics, which are beneficial bacteria that can help to improve gut health.
  • The salt helps to preserve the sauerkraut and gives it a slightly sour flavor.