Fermenting Beet Sauerkraut with Connor Flynn

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.

Remove the core from the cabbage by making a v-cut to cut it out.

Discard any outer leaves that look discolored or dirty.

Slice the cabbage quickly and then shred it into a bowl.

Break up the cabbage with your hands to remove any large pieces.

Wash the beets lightly, ensuring not to wash away all the microbes.

Grate the beets using a cheese grater, being careful near the end to avoid shredding fingers.

Add the grated beets into the bowl with the cabbage.

Sprinkle 1 tablespoon of pickling salt over the vegetables and toss them together.

Let the mixture sit for 30 minutes to 1 hour to extract juices from the vegetables.

Use a kraut basher to smash the mixture, alternating with squeezing until enough brine is produced.

Check for juice production; it should reduce significantly and produce a lot of juice when squeezed.

Pack the vegetable mixture into a clean widemouth mason jar, using a canning funnel if available.

Compress the mixture down with hands or a kraut basher to ensure it's submerged in its juices.

Check the headspace in the jar; there should be about an inch of space at the top.

If using a fermentation top, place it on the jar; if not, use the core of the cabbage to weigh down the vegetables.

Wipe the inside of the jar's top with a paper towel to keep it clean.

Cooking Techniques

Equipment Needed

Spice Level: