Fermented Golden Beet Kraut

Instructions

1. In a large bowl, combine the grated golden beets, sea salt, caraway seeds, mustard seeds, fennel seeds, and black peppercorns. Gently massage the ingredients together for a few minutes to release the natural juices from the beets and allow the salt to start breaking them down.

2. Transfer the mixture into a clean, sterilized glass jar, pressing down firmly with a spoon to pack everything tightly. You want to ensure that the beets are fully submerged in their own liquid, leaving at least an inch of space at the top of the jar.

3. Add filtered water if needed to ensure all the ingredients are covered. Place a small weight on top of the beets to keep them submerged. This helps prevent mold from forming on the surface during fermentation.

4. Seal the jar with a lid, but don't tighten it all the way to allow gases to escape during fermentation. Store the jar at room temperature, away from direct sunlight, for 5-7 days. Check the kraut every day to release any built-up pressure by slightly loosening the lid and pressing down on the weight.

5. After about a week, taste the kraut to check if it has reached the desired level of fermentation. The flavors should be tangy and slightly sour. If you prefer a stronger taste, you can let it ferment for a few more days. Once it's to your liking, seal the jar tightly and transfer it to the refrigerator to slow down the fermentation process.