I really like the red beet/red cabbage kraut I made so I thought I would make something similar without the ginger. I love the color that the red beets provide. I’ve found that using Chioggia beets is not as pretty. I also like the texture of the hand-cut beets.

740g beets and watermelon radishes, julienned (beets peeled, radishes not)
14g fine sea salt
sauerkraut & radish kraut brine

I hand cut the veggies then sprinkled with salt. Let sit for a few minutes to soften and release juice. Added some kraut brine, packed into jar, added more brine to cover.

03.26.17 – this is really good already. I think I’ll let it ferment a little longer though. Thinking about making some more!

04.04.17 – moved this to the fridge today