I need a recipe for non cooked pickled beets

thanks

elnatural

I often put beets in my homemade raw sauerkraut when I am making it. Does that count as pickled?

I make a very simple sauerkraut that is heavy hands-on with stone mortar and pestle -- pound the sauerkraut a lot after shaving green or red organic cabbage in thin slices, putting in a Mason jar, mixing in a little good quality sea salt, maybe a little organic seaweed (or not), often the juice or mush of one organic cucumber (to help make the sauerkraut wetter without adding water), often adding julienned beets and/or carrots, often adding a couple or few cloves of garlic, pressed, fill Mason jar but not to top, leaving at LEAST a full inch, or two inches at the top, pushing the mixture down into the jar well so that there are no air bubbles and hopefully there is some moisture filling the jar so that it is nice a wet, seal the jar with the lid and store in a dark cabinet for 5-7 days.

If you make the sauerkraut without salt I hear you need to let it ferment longer. Also, ferment time is longer in colder climates, less in hotter, so in the summer I may only ferment 3 days -- maybe even without salt, don't know yet.

Avocadess- That sounds like an unusual and intriguing sauerkraut recipe. Thanks for sharing. I would add that salt slows the fermentation process, so a low salt or salt free sauerkraut would ferment much faster.