Preserved Beets, and Pink Sauerkraut Update

A few days ago, I made some pink sauerkraut, and it is finally ready! It stayed for 8 days outside to ferment, and it is now in the fridge ready to be eaten.

This sauerkraut is a great way to add some flavour to any salad. I also like the fact the it easily replaces salad dressing as it is salty and sour.

While I was preparing the sauerkraut, I also prepared some beets. I really went freestyle with this, and I really am happy with the way it turn out. The result is a crunchy, salty and sour beet. It is really perfect for sandwiches, salads and even just on their own. As the beets are raw they really keep a great crunch and texture, and it is way faster to prepare.

Here is what you need:

• beets
• 1/2 tsp coarse salt per beet
• 1 tsp apple cider vinegar per beet

Here is what you do:

1. Wash and peel the beets.
2. Using a mandolin, cut up the beets in thin strips. Be careful with the mandolin.
3. In a large bowl, mix the beets, salt and vinegar. Let sit for a 30 minutes to let the beets lose a bit of water.
4. In a sterilized glass jar, pack the beets making sure that there is little air in the jar, and pour the liquid on top. Use a smaller jar to press the beets down so that they are covered in the liquid (you might not need to do this). Cover with plastic wrap tightly using an elastic.
5. Let sit for a week until it is sour to your taste, then place in the fridge with a tight lid.

These fermented vegetables are really tasty! They go well with everything and are so easy to prepare.

This basic technique can be used for various vegetables and even herbs. The sky is the limit here, so experiment away. If you do, let me know your recipe!