Root Kraut

Winter harvest has finally begun here in Florida. Summer has passed and we’re moving into the deep leafy greens and root vegetables season. Kale and turnips and radishes, oh my!

Truth be told; winter is not my favorite season. But it is a happy respite after the heat of the southern summers. Especially August. Uffda.

This time of year marks when I can drive with the windows down on the way to work. The cold air is bright and energizing. I love brisk air in the morning.

At the Palafox Market this morning, I decided I would start a kraut. My parents will be in town in a couple weeks. I’m having hip surgery and my mom will be staying with me while I recover.

We’re both health nuts and well, I’m a fermentation nut. Kraut takes a couple weeks (or as long as you let it go, I suppose). The kraut I start now will be ready a week after my surgery.

For the kraut, I used turnips, watermelon radishes, dikon radishes, ginger root, and carrots. The carrots and ginger were not local. I’ve never been able to find fresh ginger and carrots won’t be in season until January.

Everything was shredded in the food processor. Then salt was sprinkled over and mixed in. I kept the ginger separate and squeezed the mixture for 10 minutes to release the juices.

Ginger is a common ingredient in ferments that I make. You’d think at this point that my skin would have adapted to ginger juice, but alas it has not. I squeezed the mixture for the 10 minutes then added the ginger and squeezed for another five.

Now my left hand is temperature sensitive and burns when placed in hot water. What can ya do? This is the price we pay.

After my hand was sufficiently cleaned in cold water, I smooshed everything into two crocks. My large 6qt crock was way too big and the small crock was too small. I ended up with a crock / glass jar combo.

Very soon, my pantry will smell like a stinky foot and all will be good in the world. Oh sauerkraut, I have missed you.

Edit: I just pulled the kraut out of the crock! Little bit of white mold on the outside of the water lock. No mold in the kraut. Scooped it all into mason jars and put them in the fridge. It’s delicious. The root veggies are sliced thin, so it’s a grittier, thinner texture. Ginger came through perfectly!