Gallbladder Salad #3

For Aiding Fat Digestion

Spiced Apple and Beet Slaw

The betaine in the beets helps with fat digestion.


  • 1 small bunch of beets, greens removed (preferably a week prior to fermenting) about 3 small to medium beets, peeled
  • 3 medium apples, any kind you like preferably a sweeter apple
  • Zest of one orange (optional)
  • 1 inch knob of ginger
  • Pinch of allspice
  • Pinch of cloves
  • 2 star anise (optional)
  • 5 grams of fine grind Himalayan Pink salt (5 grams if your mixture equals 4 cups)


  • You will need a .75 liter Jar (depending on the size of your beets you may need a 1 liter. Also go with 5 grams of salt for every 4 cups of loosely packed veggies before the salt is added)
  • Shred the beets and apples. Grate the ginger on a microplane zester.
  • In a small bowl toss this mixture with the spices and zest if using.
  • Toss with the salt and let sit for about 20 – 30 minutes to allow the salt to pull moisture out of the beets to make brine.
  • Place the beet mixture into your jar pressing down to keep the brine above the mixture.
  • If using the star anise, add them in while packing your jar. You will simply remove them when you start to consume the slaw.
  • Clamp the lid down and add water to the fill line in your jar
  • Place in a dark cupboard and let ferment for 12-18 hours.
  • Place in the refrigerator.
  • The slaw is ready to eat at this point but gets better if let to sit a few days.