beet-radicchio kraut

451g	finely chopped red beet stems and leaves
484g	shredded radicchio
935g	TOTAL VEG
19g	kosher salt

2% salt, low because it’s cool right now.

After thumping it, it all fit in a single quart Mason jar. Used glass weight and just a loose screw top. Fermenting downstairs, where it’s currently 16C.

2019-12-30

Bubbled over. Tasted and there’s fermentation happening. Has a nice bitter edge from the radicchio, too. Pleased so far. May use some of this juice to prime the kvass.

2020-01-02

No flavour difference from last tasting. Weight. It’s 15.2C in that room. That’s cool but not enough to stop fermentation.

2020-01-04

“Boiled” over again. Some good sourness developing now. I think this one will be done next week.

2020-01-09

Very boiled over, but it was worth it. Great colour, great taste, just the right level of sour. The bitterness of the radicchio is a great addition to the kraut.