- 200 grams cabbage
- 150 grams gold beets
- 150 grams carrots
- 100 grams radishes
- 100 grams celeriac
- 24 grams unrefined sea salt
- 150 grams filtered water
- Wash your fermentation equipment (jar, weight, and lid)
- Remove the outer leaves of your cabbage and lightly rinse the cabbage, beets, carrots, radishes, and celeriac with cool water.
- Chop the cabbage and roots. You can slice, grate, or chop the roots however you’d like (I like to cut them into thin strips).
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Measure out all of your ingredients using your kitchen scale.
- Mix all the ingredients, including the water and salt, in a large bowl. Lightly massage the cabbage and roots and break up any large or stuck-together pieces.
- Pack it all, including the water, into a clean jar with a rust-proof lid. (a 32-ounce jar works best)
- Place a fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the mixture should release more liquid and you can press the fermentation weight down below the brine.
- Secure the lid (You do not need to tighten it all the way. Just secure the lid but leave it ever so slightly loose, so the gas doesn’t build up too much). You can keep the jar in a glass dish to catch any spills.
- Burping the jar: It should get bubbly in the first few days, and the color will change. If you have a tightly secured lid, you will need to burp the jar. You should also wash off the lid to keep it clean and re-adjust the fermentation weight whenever needed. Anytime the weight comes up out of the brine, with clean hands press hard on the weight to tamper everything back down into the liquid.
- Ferment at room temperature for 21-28 days, then remove the fermentation weight and refrigerate.
- If you try this recipe and love it, please leave a five-star review below!
