Beet, Carrot, Ginger Kraut
In this video, Diana Lehua shows us how to make a beet, carrot, ginger kraut. The kraut is a lacto-fermented food — so it’s made with salt and left to sit for a day or more to develop. Diana uses a plastic pickle press that forces the the grated vegetables down into the fermentation liquid and out of the air (where the fermentation bacteria won’t be active).
She doesn’t say if this recipe has a history, but it is a lot like Eastern and Central European fermented pickles. Lacto-fermented pickles have active cultures, don’t require canning and can be kept for stretches at cool temperatures. In both Europe and Korea where people make these kinds of pickles they are stored for months in ceramic crocks that let air circulate through the pickles and keep them cool. In Korea, they also bury their kimchee crocks to keep its temperature constant.
I haven’t made this recipe yet, but would probably add crushed garlic to it for more zing. I’d also rather make my fermented foods in glass over plastic and you can make recipes like this in glass by choosing the right size jar, packing it tightly and topping it up with brine if necessary.