Probiotic Beet and Red Cabbage Sauerkraut

Recipe By Detoxdiy

INGREDIENTS

  • ½ medium red cabbage head, finely diced
  • 1 medium beet root, peeled and grated
  • 2 inch ginger piece, peeled and grated
  • 1 tsp sea salt

INSTRUCTIONS

  • Add all ingredients in a large bowl, and use your hands for scrunching the mixture for two or three minutes, until the vegetables juices start to collect into the bowl bottom.
  • Transfer the mixture into a clean glass jar and press well. If the juices don't cover the mixture, add more salted water (1 tsp sea salt for 1 cup of water).
  • Cover with a lid and let sit on room temperature for up to one week, until the taste becomes sour.
  • Keep in the refrigerator.