garlic

Beet, Jalapeno + Ginger Sauerkraut

~ beckijuice ~ Leave a comment

I’m a big fan of the Farmhouse Culture Ginger Beet Sauerkraut, and like most store-bought things, I tell myself that “I could SO make this at home” every time I buy it.  So, I did.  I added a little bit of my own flair with garlic and jalapeños, and after a couple weeks on the counter, I’m pretty darn pleased with the result.  I love cultured veggies with just about everything–pop this on top of salads, serve as a side dish or condiment!  The bright purple color from the beets and red cabbage is totally gorgeous, to boot!

Cultured veggies are packed with probiotics to promote a healthy gut, aiding in digestion and immune function! The ginger, garlic and jalapeños add a powerful immune boost as well and aid in circulation.  Lacto-fermentation is an easy way to make your own probiotic superfoods and store foods for an extended period of time!

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1  large head red cabbage, shredded (Reserve 2-3 of the outer leaves)
3 medium beets, peeled and shredded
4 cloves garlic, minced
4 jalapeño peppers, seeded and finely diced
2-3 inches ginger, peeled and finely minced
1 tablespoon unrefined sea salt

Toss together the cabbage, beets, garlic, jalapeños, ginger and sea salt in a large mixing bowl.  Knead the mixture together until juices begin to release, about 5-7 minutes.  You may want to wear gloves for this step! Allow to rest for a few minutes, then knead for another 5-7 minutes.

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Pack the mixture into a liter sized mason jar.  You want the brine (salty liquid) to completely cover all of the vegetables.  Use the reserved cabbage leaves to completely cover the vegetables, taking up any additional space in the jar.  Pack them down tightly and secure with a stone or weight if needed.  Close the lid of the mason jar and leave at room temperature for about 2 weeks.  Taste for sourness, and leave out on the counter until desired taste is achieved, up to another week.  Store in the fridge for up to a year.

Master Tonic

~ beckijuice ~ Leave a comment


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Master Tonic, also known as Fire Cider, is a powerful immune booster that has been around in some form or another for ages.  I recently saw a tiny bottle for sale in Brooklyn, for like, $25 or something ridiculous.  This is a recipe you can make at home from a few simple, yet potent ingredients.  It stores for ages, so make enough to get you through cold and flu season!

Onions, horseradish, ginger, garlic and hot peppers are combined with apple cider vinegar and herbs, then fermented for two weeks to create a tonic that could basically cure the plague.  All of these ingredients have known antibacterial, antiviral and antifungal properties and also stimulate circulation as well as detoxify the body.

A food processor or blender makes short work of this recipe, just blend the ingredients in batches.  Goggles are optional and you might want to open a window while you’re making it…or at least maybe don’t wear mascara the day you make it, especially if you’re sensitive to chopping onions.  The mason jars pictured here are a half gallon, but you can scale this to any size using equal parts of all the chopped ingredients and just enough vinegar to cover.

One part onions, diced 
One part horseradish, grated
One part ginger, minced
One part garlic, minced
One part hot peppers such as serrano or thai, minced
One bunch fresh oregano
Bragg's apple cider vinegar

Layer the first five ingredients in a mason jar. Slide sprigs of the oregano down the sides of the jar.  Pour the apple cider vinegar into the jar all the way up to the top.

Seal and store in a cool place away from direct sunlight for two weeks, turning over daily. After two weeks, strain the solids from the liquid. You may want to reserve the solids and use in salad dressings or marinades.

Drink 1-2 ounces twice daily for an immune boost, three to four times daily during times of imbalance. Cheers!