522g cabbage (1/2 head)
421g carrots (white and orange)
510g chioggia beets
247g turnips
25g sea salt

sauerkraut method.

03.21.17 – this got slimy and brown. I removed as much of the brown stuff as I could and added some 5% brine on top.

03.26.17 – It’s looking better now. I left it alone for a while. Today I tried to squeeze some of the gas bubbles out and I topped it off with some radish kraut brine. This helped put some color back. I tasted it and it’s seems fine. I will let it ferment for at least another week.

04.04.17 – moved this to the fridge today