Sauerkraut with beetroot
A source of probiotics and vitamins, this dish supports gut health and strengthens the immune system. The vibrant taste of beets and spices makes it not only healthy but also an appetizing addition to the diet.
Cut all the vegetables into strips:
- white cabbage (1/2 head);
- medium beet (1 piece);
- medium onion (1 piece);
- garlic (2 cloves);
- ginger root (5 cm).
In a large bowl, thoroughly mix the chopped ingredients, actively kneading them to release more juice.
Add the spices:
- salt (1/2 tsp);
- red ground pepper (a pinch);
- black ground pepper (a pinch);
- turmeric (1 tsp).
Then, using scissors, carefully cut the nori (2 sheets) into small pieces.
After that, transfer the mixture to a glass jar, pressing it down firmly so that the vegetables are completely covered with their juice.
Seal the jar tightly with a lid and place it in a dark, warm place for fermentation.
For the first few days, remember to press the vegetables under the liquid once a day and release the gas that forms.
After 5-7 days, move the jar to the refrigerator.
It is recommended to start consuming the fermented cabbage 16-20 days after the fermentation begins.
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