Ingredients
Equipment
Method
- Have juice from completed, unheated dairy-free sauerkraut ready. Wash and prepare the radishes, daikon, carrots, turnips, garlic, ginger, and onion. Use the listed cuts and measure the prepared turnips.
- Mix the roots and aromatics with the mustard and coriander in a large bowl, turning from the bottom. Have the bay leaves ready to distribute across the jars.
- Dissolve the measured batch salt in the starting water. Keep it cool; if any water was heated to dissolve salt, cool it completely. Measure two tablespoons of raw sauerkraut juice into each intended quart jar; the displayed starter amount plans three jars at 1×.
- Divide the vegetables among clean wide-mouth quart glass jars as needed and distribute the bay leaves. Pour the mixed salt water across them. Add more cool filtered water only as needed to cover, keeping about two inches of headspace. For any extra jar, add the same per-jar starter amount.
- Use clean glass fermentation weights to keep all vegetables below the liquid. Stand the jars in a tray. Fit pressure-releasing fermentation lids according to their instructions, or ordinary screw lids with brief gas-release checks.
- Keep at room temperature out of direct sunlight. For ordinary screw lids, briefly release pressure daily in the active first few days, reseal, and continue checking as activity slows. Keep pieces submerged; do not air out or stir oxygen into the vegetables.
- Allow a week or longer. After the planned week, check developing sourness and texture with a clean utensil. Roots should be distinctly sour and retain bite; visible bubbles may be slight or absent. Allow more time if flavor has not developed.
- Refrigerate when ready, keeping the vegetables covered by their liquid. Serve with clean utensils, then repack or return the weight to maintain submersion.
Notes
Starter: Use raw juice from completed homemade green sauerkraut, made without a dairy starter. Use two tablespoons per intended quart jar; the displayed batch amount plans about three jars at 1×. If actual vegetable size requires another jar, use the same two-tablespoon starter amount for it. Do not use vinegar-pickle liquid.
Batch: The vegetable, spice, and salt amounts are for the whole base batch. Bunches and daikon vary; use enough jars to keep about two inches of headspace. The yield is approximate quart-container count, not a fixed three quarts of food.
Salt and water: Dissolve the displayed salt once in the starting water, then divide the mixed liquid. Do not add the full batch salt amount to every jar. Add more cool filtered water as needed for coverage.
Timing: Thirty minutes preparation is a planning estimate. Allow a week or longer, with a week shown as the approximate minimum. Completed sauerkraut preparation is separate and not included. Keep checking sourness and texture.
Submersion and pressure: Glass weights keep all pieces under liquid. Follow fermentation lid instructions. Ordinary screw lids need brief pressure release daily in the active first few days, followed by continued checks as activity slows; reseal after release.
GAPS forms: Full GAPS. Earlier Intro uses juice added to cooled food; the 2020 book also permits fermented vegetables cooked very soft in first-stage soup. Uncooked fermented solids begin gradually at Stage 3. No whey or dairy ingredient is used here.
Storage: Refrigerate when ready, keep vegetables under their liquid, and use clean utensils. Repack or replace the weight after serving.
Scaling: 2× doubles all thirteen displayed amounts and plans about six jars. The starter remains two tablespoons per actual quart jar. Keep headspace, submersion, pressure checks, and readiness cues; do not double the fermentation time automatically.