How To Make The Easiest Homemade Sauerkraut | Fermented Cabbage with Beetroot | Heghineh

sea salt

🥗Healthier: Himalayan salt

💰Cheaper: table salt

Himalayan salt offers trace minerals, while table salt is more economical.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile, while cumin is often more affordable.

Introduce the video and mention the importance of having pickled or fermented vegetables in the fall.

Show the specific type of cabbage to use, emphasizing its tenderness and crispness.

List the ingredients needed for the sauerkraut, highlighting that salt and cabbage are essential, while others like garlic, bay leaves, and optional ingredients can vary.

Mention the use of beetroot for color and optional herbs like tarragon, parsley, or dill.

Show the glass jar that will be used, recommending one with a wide mouth for easier handling.

Explain that the size of the cabbage doesn't matter as long as it fits in the jar, and that it can be sliced smaller if desired.

Slice the cabbage and beetroot, ensuring they are washed beforehand.

For herbs, suggest rolling or wrapping them before placing them in the jar, or slicing them if preferred.

Clean the garlic, mentioning that the skin can be left on for health benefits, and chop it roughly or leave it whole as desired.

Prepare hot water to dissolve the salt, ensuring it is not boiling to avoid cracking the glass jar.

Arrange the sliced cabbage, beetroot, garlic, and herbs in the jar.

Make a brine with the hot water and salt, ensuring the salt dissolves completely before pouring it over the vegetables in the jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary