Kickin’ it with Karen: Beyond Sauerkraut
Thank you for being patient with me. I had to take a break from writing for a week while I trudged through the last week of school before winter break. It is a difficult time for some students. I do my best not to cause them any more stress than they may already be experiencing. Bless them.
In the video is a “Apple Ginger Beet Kvass” I did back in October of 2018. What is beet kvass? It’s a fermented beet juice, a probiotic liver tonic touted to be excellent for heart health, gut health also the, “phytonutrients that give beets there deep crimson color also have powerful anti-cancer properties (Mecola). But what about golden, or orange beets? Do they pack the same powerful punch as the red ones? They sure do! Though their colors differ, golden beets are red beets nutritional equals (Corleone).
Beet kvass is made by chopping up beets, salting them, adding water and letting them sit to ferment for one to seven weeks. I find that beet kvass made with golden beets is lighter and brighter in flavor. Though, this may just be in my head because the beautiful golden color reminds me of sunlight, something we see very little of in the depths of winter in Minnesota.
In this recipe, I give you another one, two punch by adding ginger and turmeric, both of which are rich with phytochemicals that reduce inflammation and pain throughout the body (McQuillan). Along with that I add a whole orange (peel and all). Oranges are packed with vitamin C, thiamin, folate and potassium. But also, they are high in natural sugars. However, fermenting oranges not only eats up the sugar (fructose) in the fruit, it also makes the nutrients more bio-available to us (Espinoza).
This recipe is simple: chop everything up, add salt, add water and ferment. That’s it. So let’s do this.
A 1 gallon glass jar
A fermentation airlock or a canning lid
Fermentation stones (optional)
2+ quart jars for bottling
3 large golden beets
3 inch piece of ginger
2 inch piece of turmeric
2 tablespoons of turmeric powder
2 large cabbage leaves
38 grams of salt
2 quarts of water (filtered, dechlorinated, or spring)
(this video premieres December 26, 2018 at 7pm.)
- Wash your beets. If they are not organic, you should peel them also. If they are organic, you should rinse and wash away any remaining dirt.
- Chop the beets into 1/2 inch to 1 inch pieces.
- Chop the ginger into 1/2 inch to 1 inch pieces.
- Chop the turmeric into smaller pieces to expose more of the flesh
- Mix all of these together in a large bowl
- Sprinkle the 2 tablespoons of turmeric powder and 38 grams of salt over the beets, ginger and turmeric.
- Mix again so that the dry ingredients are evenly distributed throughout the blend.
- Cut and orange into eight pieces.
- Mix the orange into the vegetables.
- Place all ingredients in a large 1 gallon size jar.
- Pour water over the blend
- Fold up the cabbage leaves and place them over the vegetables in the jar. Press the cabbage down below the brine. Do not let any of the vegetables float up. If they do, push them down under the cabbage leaves.
- Place the fermentations stones on top of the cabbage leaves to weight them down and keep them below the brine level.
- Screw on your lid with an airlock and place the jar in dark corner away from sunlight for no less than 1 week to up to 7 weeks.
- Note: if you do not have an airlock, you can use a regular canning lid, but you will need to burp the jar to let the CO2 escape at least daily. Otherwise, your ferment may explode, jar and all. To burp your jar, you just need to unscrew your lid quickly – do not take the lid off – and quickly screw it back on. You should hear a little “psssssst”. Once you hear that, the gas build up will have escaped and you need to screw it back on a fast as you can so that oxygen does not enter the jar.
I’d like to grow my readership. If you enjoyed this blog post, add a comment and share it with a friend. 😀 Please visit, subscribe and like my YouTube channel Kickin’ it with Karen: Beyond Sauerkraut to find more things I’ve made.
“The Benefits of Fermented Beets.” Mercola.com, Mercola.com, 26 Dec. 2016, articles.mercola.com/sites/articles/archive/2016/12/26/fermented-beets-benefits.aspx.
McQuillan, Susan. “Ginger and Turmeric: A Dynamic Pain-Fighting Duo.” Practical Pain Management, PracticalPainManagement, n.d. http://www.practicalpainmanagement.com/patient/treatments/alternative/ginger-turmeric-dynamic-pain-fighting-duo.