The Secret to making Beet Sauerkraut Perfect everytime!!

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 outer leaves of the cabbage and take out the core.

Soak the outer cabbage leaves in a mixture of 4 cups of distilled white vinegar and 1 gallon of water for 30-45 minutes to 3-4 hours.

Slice the cabbage as thin as possible using a food processor or a mandoline.

Measure 10.73 kilos of cabbage, which equals 10,730 grams.

Calculate the amount of each ingredient based on the total weight of the cabbage, using a ratio of 1.3% for garlic and 2% for salt.

Prepare the beets by cleaning and dicing them into small pieces.

Mix the sliced cabbage, diced beets, pre-measured garlic, and salt together thoroughly.

Add caraway seeds to the mixture, but do not add all at once; sprinkle gradually while mixing.

Pack the mixture tightly into a glass jar, pressing down to release juices and submerge the vegetables.

Cover the jar with the soaked outer cabbage leaves to keep the mixture submerged.

Leave the jar at room temperature for fermentation, checking daily for bubbles and pressing down as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary