Fermenting Beet Sauerkraut

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.

Combine 2 lbs of cabbage and beets in a mixing bowl, adjusting the ratio to have less cabbage and more beet if needed.

Add 1 tablespoon of salt to the vegetables and give it a quick toss.

Use a crut basher to smash the mixture, alternating with squeezing until enough brine forms at the bottom of the bowl.

Grab a clean widemouth mason jar and a canning funnel to start packing the vegetable mixture into the jar.

Compress the mixture down with your hands, then use the crut basher to further compress it.

Check the level in the jar, ensuring there is about an inch of headspace at the top.

Wipe the inside top of the jar with a paper towel.

Insert a fermentation spring and attach a fermenting top to the jar.

Let the beet kraut ferment for 7 to 10 days.

Cooking Techniques

Equipment Needed

Spice Level: