A vibrant ruby-hued version of sauerruben, featuring grated beets, rutabagas and purple-top turnips with Celtic sea salt, orange zest and spices, fermented over several weeks in the same way we do our sauerkrauts. Delightful as a relish or an addition to salad, this brightly colored celebration of root vegetables adds zing and probiotics to any meal.
Ingredients: rutabagas, purple top turnips, red beets, orange zest, Celtic sea salt, celery seed, cardmom seed, cloves
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS-diet friendly.
