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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.
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