Fermented Beets and Pink Sauerkraut #2 \\\ Betteraves fermentées et Choucroute rose #2

(version française plus bas!)

I like making sauerkraut and fermented vegetables because it’s like magic occurring through time. You start with the simplest of ingredients and get amazingly good-for-you-pickled-like goodness. My favourite to make is sauerkraut because it is so simple to prepare, quick to ferment and delicious! I already shared a pink sauerkraut recipe, but I found something new over the holidays, and thought I would share that too!

fermented-vegetables

I had already experimented with raw pickled beets, but I wanted to see if I could get the same results by fermenting them instead. I also decided to grate the beets instead of cutting them into strips to make them easier to use in salads and recipes. The result is a crunchy, sour and thick preserve that is so great in salads, sandwiches and everywhere else really! These are really simple to prepare and are so delicious!

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Here is what you need for the fermented beets:

  • 3 to 4 medium-sized beets
  • 2 tbs coarse sea salt

Here is what you do:

  1. Wash the beets thoroughly.
  2. Use a manual grater or your food processor to grate the beets up. Place them in a large bowl.
  3. Mix in the salt and massage it into the beets. Let sit for 15 minutes.
  4. Meanwhile, sterilize a glass jar by filling it up with boiling water (BE CAREFUL!). Empty it up and let cool a few minutes.
  5. Transfer your beets and their juice into the jar and make sure that they are really packed in and that there are no air bubbles.
  6. Close the jar with a folded paper towel and an elastic. Place it in a cool place away from direct sunlight. Remove the scum that forms on top every day (I only needed to do this for the first 5 days). A thick liquid should form over the first night and cover everything. Make sure to push the beets under this liquid every day. After 5 days, the beets are nice and salty, but after 10 days they start to get sour and are ready to transfer to your fridge. Enjoy!

This is so good! The beets are crunchy, sour and salty. I usually use them in salads instead of vinegar and they make a great job. They are also filled with gut-loving bacteria and iron which will make you feel great.

pink-sauerkraut

Since you already are working with beets, you might as well try to make pink sauerkraut with them too! This is a very simple trick that makes for the brightest pink sauerkraut. Basically, you do the same thing as for regular sauerkraut, but you simply use 1 head of green cabbage and 1 beet. Grate everything up and then follow this recipe. It’s so pink and pretty! Let me know if you try working with beets!

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J’aime préparer de la choucroute et des légumes fermentés parce que c’est comme de la magie! On commence avec des ingrédients très simples qui se transforment en quelques jours en des condiments délicieux et bons pour la santé: MAGIE! J’aime beaucoup faire de la choucroute parce que c’est vraiment très simple et tellement délicieux! J’ai déjà partagé ma recette de choucroute rose, mais j’ai trouvé un petit truc durant les vacances que j’aimerais aussi partager.

fermented-vegetables

J’avais aussi déjà expérimenté avec une recette de betteraves marinées crues, mais je voulais voir s’il était possible d’obtenir un résultat comparable en utilisant un procédé de fermentation. Le résultat? Des betteraves croquantes, acidulées et salées qui sont si bonnes dans les salades, les sandwiches, et un peu partout en fait! Elles sont très faciles à préparer et tellement délicieuses!

fermented-beets

Voici ce dont vous aurez besoin:

  • 3 à 4 betteraves de taille moyenne
  • 2 c. à soupe de gros sel

Voici ce qu’il faut faire:

  1. Bien laver les betteraves.
  2. Utiliser une rape manuelle ou votre robot culinaire pour raper les betteraves. Placer le tout dans un grand bol.
  3. Mélanger le sel et bien masser le tout pour que le sel soit vraiment bien incorporé. Laisser reposer pendant 15 minutes.
  4. En attendant, stériliser un contenant en verre en le remplissant d’eau bouillante (SOYEZ PRUDENT!). Vider le contenant et laisser le refroidir quelques minutes.
  5. Transferer les betteraves et leur jus dans le contenant en verre et les écrasant bien pour éviter les bulles d’air.
  6. Fermer le contenant à l’aide d’un morceau d’essui-tout et d’un élastique. Placer le contenant dans un endroit frais et à l’abris de la lumière directe du soleil. Enlever le résidu qui se forme à la surface du liquide tous les jours (J’ai eu besoin de faire ça seulement les 5 premiers jours). Un liquide épais devrait se déveloper et recouvrir le tout. Assurez-vous que les morceaux de betteraves soient sous ce liquide. Après 5 jours, les betteraves sont douces et salées, mais après 10 jours, elles sont acidulées et prêtes à être mises au frigo et à être mangées. Savourez!

C’est si bon! Les betteraves sont croquantes, acidulées et salées. Je les utilise généralement dans mes salades au lieu du vinaigre ou du jus de citron et elles font très bien l’affaire. Elles sont également remplies de bactéries qui aident le système digestif et de fer qui vous aideront à vous sentir en forme.

pink-sauerkraut

Puisque vous travaillez déjà avec des betteraves, pourquoi ne pas les utiliser pour faire de la choucroute? C’est un petit truc super simple qui transforme une simple choucroute en une magnifique choucroute rose! En fait, on fait la même chose que pour une choucroute classique, mais on utilise un choux vert et une betterave. On rape le tout, et on suit cette recette. Le résulat est tellement joli! Dites-moi si vous essayez ces recettes!

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Fermented Cranberry Sauce

I love cranberries! I love them so much, I usually wait for fall, buy a ton and freeze them. Like that I get to enjoy cranberry sauce all year round. It is perfect paired with curries or salads. If you follow my blog, you also know that I like fermenting vegetables. I got this crazy idea: why not make a fermented version of cranberry sauce?

Here is what you need:

  • 300g cranberries (fresh or frozen)
  • 3 small oranges (I used blood oranges)
  • 1 tsp coarse sea salt
  • 1 cup maple syrup-sweetened dried cranberries (you can also use fruit juice-sweetened dried cranberries)
  • 2 tbs chopped candied ginger

Here is what you do:

  1. In your food processor, chop the fresh cranberries for a few seconds. You want most of the berries to be chopped, but chunks are okay.
  2. In a large bowl, mix the chopped cranberries and the salt. Let sit.
  3. Peel the oranges and remove the membranes to keep only the supremes (pulpy part). Cut them in small chunks. If the membranes are really thin and the pulp is really stuck to them, just cut the oranges in small chunks.
  4. In the mixing bowl, add the orange chunks, dried cranberries and ginger. Mix well.
  5. In a sterilized jar, pour the mixture. To seal, I used a ziploc bag: press the empty bag on top of the mix to remove air pockets. Once everything is well pressed and covered with the plastic, fill in the bag with water to add some weight. Close the bag and place your jar in a large plate to catch any overflowing liquid. Let sit out of light for 5 days.
  6. On the fifth day, remove the plastic bag, close the jar with its lid, and place in the fridge to stop fermentation.

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This is great! There are two sour points: the cranberries and the fermentation, which creates a more complex flavour. The ginger also gives this a slightly sparkling taste which is complementing the sourness perfectly. The oranges add a sweet note to the mix, but if you find that it is too sour, mix in some maple syrup or honey to even things out. This is clearly a winner! It is super delicious, so tasty, and look at this color. Let me know if you try it out!

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.

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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!

 

Pink Sauerkraut Recipe

This week, I went to a Japanese Fermentation workshop which was very interesting (more to come on this soon). So this afternoon, I decided to tackle a favourite fermented of mine: sauerkraut.

I love making sauerkraut at home because 1) it is really easy and fun; 2) it is way less acidic then the store bought versions; 3) it’s pink!

Here is what you’ll need:

  • 1 small head of green cabbage
  • 1 small head of purple cabbage (this will make your sauerkraut pink, but if you can only find green cabbage, it’s fine too)
  • 2 tbsp coarse sea salt
  • some glass sterilized glass jars and some weight.

Here is what you do: 

  1. Gently rub the two cabbages under water to wash them.
  2. Cut them in quarters and remove the central stem.
  3. Grate them or thinly slice them. Put the shredded cabbage in a salad spinner and gently separate the leaves from one another(especially useful for the purple cabbage). Cover with water and give it a rub to clean everything up. Drain and place the cabbage in a large bowl.
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    Purple cabbage is so pretty!

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  4. Add the salt and rub it in so that everything is well combined. Let sit. IMG_0666
  5. Sterilize your glass jars and let them cool (I usually place my glass jars in the sink and pour boiling water in them, but the “real” method usually requires you to boil the jars).
  6. Place the cabbage in the jars, pressing it down tightly. You want to remove as much air as possible. Pour the remaining water on top of your cabbage. You want it to be completely submerged with liquid. IMG_0667
  7. I use a smaller mason jar to press the cabbage down and some almond milk cartons to put pressure on everything: the idea is that you want the cabbage to always be covered in liquid to avoid rotting or nasty bacteria to develop. I also cover everything with some plastic wrap to keep it clean.

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    A very professional set up! 🙂

  8. Let this sit for a few days, tasting it after two or three days. If the acidity level it to your taste, place the lidded jar in the fridge. This will stop the fermentation process. You will be able to use this sauerkraut in salads or as a side dish for a few weeks.

This sauerkraut will have a lovely shade of pink and can be used in a variety of ways: in salads (it can easily replace the dressing as it provides with acidity and saltiness), in sandwiches, as soup topping or as a side dish. It’s also very easy to make and customize: why not add your favourite seeds to the mix: mustard, fennel or coriander? You can easily adapt it to match your own taste.

As all lacto-fermented food, this sauerkraut is also the home of gut-healing bacteria which will you digest food better and feel better too!

Let me know if you try this out, or if you have any other lacto-fermented food reciped that I should try out. I’m working on fermented beets, and will let you know how it turn out!