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Beetroot & Red Cabbage Sauerkraut
5 days + 20 min
Side
10 ingredients or less
No cook
Servings
(¼ cup per serving)
Total
5 days + 20 minPrep
20 minFerment
5 daysFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
Beet sauerkraut
-
8 cups (560 g)shredded red cabbage
-
2medium raw beets, peeled, grated
-
1 Tbsp (18 g)coarse sea salt (iodine free)†
-
1 Tbsp (5 g)whole coriander seeds
Directions
- Ensure the container that will hold the fermenting sauerkraut is sterilized. Carefully rinse jars with boiling water or run them through a hot cycle in a dishwasher.
- Add the cabbage, beetroot, and salt to a large bowl.
- Firmly massage the salt into the vegetables with clean hands* for 10 - 15 minutes. The cabbage will soften and liquids will naturally release to create a brine.
- Mix in the coriander seeds.
- Transfer the mixture, including the brine, into a clean glass jar. Firmly push down the mixture until the vegetables are fully submerged in brine**. If not fully submerged, mix ½ teaspoon of salt in 1 cup (240 mL) of water and add this to the jar.
- Place a clean weight on top of the vegetables to keep them fully submerged under the brine throughout the fermentation process. For our weight, we used a small glass jar filled with rice.
- Close with an air-tight lid and allow the sauerkraut to ferment for 5 - 10 days, away from direct sunlight and at a moderate temperature, about 18 - 24°C (65 - 75°F).
- Every day, pop open the lid of the jar to allow the gas to escape*. If needed, press down the weight on top of the sauerkraut to ensure all the veggies remain submerged.
- Taste test after 4 days to determine when you’d like to stop fermentation.
- Once fermented to your liking, seal the jar airtight and place it in the fridge to enjoy as desired.
Notes
- †The salt must be iodine-free, otherwise the salt may inhibit the fermentation process.
- * The salt may irritate cuts on your hands. Consider using clean gloves if desired.
- ** Do not fill the jar beyond ¾ full as the sauerkraut needs some "breathing" room.
- * Bubbles will naturally form on top throughout the fermentation process, this is normal and not a cause for concern.
Storage
- Store in an airtight container or mason jar, preferably with a plastic lid (rather than metal) in the fridge for up to 3 months.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Would this be considered a probiotic?
Having never had sauerkraut before making this, I bought a good branded shop one to compare tastes. Shop one. "Oh dear, what have I done 🤦♂️" Yours "WOW!!😁 I'm so glad I made this" Healthy Gut = Happy Gut 😊
How lovely 😍 is it also working with precooked beet root?
Hi Sadia and Robin!
I made a half recipe and it turned out great, but the coriander seeds were way too strong (and we like them in Indian food, etc.). Second time I made a full recipe (no seeds) and mixed in an extra 1 cup water with 1/2 t. salt to make sure the cabbage was submerged. After about 48 hours, there was a layer of brown cabbage on the top and it didn't smell so good. Yikes. Perhaps the cabbage wasn't submerged well enough?
Absolutely lovely, would highly recommend!
This is delicious and different from what I expected. It could be helpful to have a ballpark idea on the size of beet you used. Any suggestions for different spice/seed I could use in place of the coriander. It's good but in general I don't love coriander seeds so I want to try something different next time.
Tastes amazing!!!
I am very much looking forward to trying this recipe! I was just wondering if I should let the vegetables ferment in a dark or rather in a light room (of course without any direct sunlight). Thank you!!
A refreshingly beautiful design of the website. The instructions were nicely done as well.
Why is it that every time I look for recipes, Pick up Lime always has what I'm looking for? :)
My kraut is on Day 9 and ready to eat! Thank you so much for another clear recipe, included on your so thoughtfully put together site
This looks delicious! How would you suggest incorporating this in meals? I want to make sure I use it all and get the probiotic benefits.
This seems like a promising recipe. Thank you for sharing.
Great recipe even better with fresh dill and some kimchi juice
I found the squeezing didn't give me the liquid I needed and I was preparing to add the water and salt. But as I pushed it down into the mason jar with a wooden spoon, heaps of liquid came out and I needed the tiniest top-up. I can't wait to try it! I used my own home grown red cabbage. Thank you for sharing your recipes and YouTube channel - Love your work, both of you.
Hi, Sadia ! I just call to say i looove you :)
No, joke .*but that too !
I have a question - what could i do with circa 2 kilos of aubergines with fractured skin (but not mouldy) that i got from too good to go 2 days ago ?
Sorry for posting under beets, but i thought this is one -veggie recipe i bumped into, so maybe you've got ideas ;)
I'm sooo sad😭. I made the Sauerkraut, but now after 10 days it has mold. I dont know the Problem.🤷♀️ I will make it again, because the recipe sounds so so good.
Can you tell me the weight of the beets?
Greetings and a wonderful Chrismastime to all of you!
Thanks for the recipe!
This looks like a wonderful recipe and I will definitely try this out. I always have too much red cabbage left over after making "Rotkohl" and that is a wonderful idea.
I have a question to step 10.: Do you put some of the liquid in the smaller glasses or do you drain the liquid beforehand?
Salty crunchy and such a gorgeous colour!
My mom requested that I make this for her as a Christmas present this year. So tasty and healthy!
Excellent recipe! Works every time, thank you so much, PUL!
Just curious why the plastic lid is recommended over a metal one??
Love your videos! Will try it and tell how it was!