Beet Sauerkraut Recipe

beets

🥗Healthier: carrots

💰Cheaper: red cabbage

Carrots add sweetness while red cabbage is often more affordable.

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage has a unique texture, while green cabbage is generally cheaper.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: dill seeds

Fennel seeds provide a similar flavor profile, while dill seeds are often less expensive.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots offer a milder taste, while onions are more budget-friendly.

Peel and clean the beets, cutting them into big chunks.

Grate the beets using a box grater or food processor.

Slice the cabbage thinly after removing any limp outer leaves.

Mix the grated beets and sliced cabbage together in a large mixing bowl with your hands.

Add 1 to 2 tablespoons of kosher salt to the mixture and massage it in with your hands.

Let the mixture sit for a while to allow the salt to break down the cell walls and release juices.

Pack the vegetable mixture tightly into a quart jar using a funnel, pressing down to submerge the vegetables in their juices.

If needed, use a clean cabbage leaf or plastic wrap as a follower to keep the mixture submerged.

Cover the jar with a cloth or pickle pipe to allow gases to escape while preventing contaminants.

Place the jar on a plate to catch any overflow and store it in a location away from direct sunlight at around 70°F.

Check the ferment after about 5 days to a week and taste it to see if the flavor is to your liking.

Let it ferment for about 2 to 3 weeks for the best flavor before sealing the jar and refrigerating.

Cooking Techniques

Equipment Needed

Spice Level: