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Cultured Kale & Beetroot Salad
Brenna May
A hot pink cultured kale salad to woo the toughest critics. Hints of lemon and garlic make it an extremely versatile side or bed for whatever strikes your fancy.
Print Recipe
Prep Time
15
mins
Course
Dinner, Lunch, Side Dish
Cuisine
American
Servings
4
quarts
Equipment
Cutting board & knife
Cheese grater or food processor
Large Bowl
68oz glass jar with sealing lid
Fermenting Weight
Ingredients
2
bunches
red or purple kale
organic
1
red onion
4
small
beets/beetroot
organic
1
lemon
organic, sliced
1/2 - 1
head
garlic
handful of cloves, as desired
4
tbsp
pink salt
1
tsp
black pepper
optional
Instructions
Sanitize the glass jar, lid and fermenting weight in the oven at 180°F for 5 minutes.
Wash and thinly slice the kale and set aside into a large bowl.
Peel and slice the garlic and add to the greens.
Thinly slice the red onion and add to the greens.
Shred/grate the beetroot and add to the greens.
Halve the lemon lengthwise, pick out the seeds and then thinly slice into half rounds and add to the bowl.
Toss everything together and stuff into the sanitized jar.
Add 3 1/2 - 4 Tbsp pink salt and cover with non-chlorinated water, leaving 2" at the top.
Set in the fermenting weight and press the leaves down so they are under the water.
Drizzle some extra virgin olive oil around the outside of the weight to seal out bacteria.
Leave for 30 days to ferment.
Keyword
beetroot, beets, cultured food, garlic, kale, lemons, salad