Here’s my second attempt at beets and cabbage, this time a more appetizing purple/red color. One jar has red beets, the other has Chioggia beets. I noticed the striped beets were a little sweeter than the red beets, so I’m curious to see how that will affect the final flavor. I decided to hand cut the beets this time. I tried using the mandoline but the beets were so hard that it was easier to use a knife.

I went for about a 1.5% salt to veggie ratio by weight. Below are the amounts for the entire 2 jars combined.

650 g shredded red cabbage (3/4 head)
540 g julienned beets (scrubbed but skins left on)
18 g fine sea salt
17 g grated ginger
2 cloves garlic, sliced

02.11.17 – 1 week update: not quite ready yet. I’ll test it again in another week.

03.18.17 – I don’t remember when I moved these to the fridge. I like the jar with the red beets slightly better than the chioggia, which I was not expecting. I don’t know if the ginger was necessary here, but fun to play with flavors.