Main image of Beetroot & Red Cabbage Sauerkraut

Beetroot & Red Cabbage Sauerkraut

5 days + 20 min


10 ingredients or less


Pickles, kimchi, kombucha and sauerkraut - there's just something amazing and delicious about sour and pickled foods. The tangier, the better. This sauerkraut is a wonderful, zesty addition to burgers, tacos, sandwiches, nourish bowls, salads and soups. It's also beautiful and makes for a delightful homemade gift!


(¼ cup per serving)


5 days + 20 min


20 min


5 days

Free from

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  • 8 cups (560 g)
    shredded red cabbage
  • 2
    medium raw beets, peeled, grated
  • 1 Tbsp (18 g)
    coarse sea salt (iodine free)
  • 1 Tbsp (5 g)
    whole coriander seeds


  1. Ensure the container that will hold the fermenting sauerkraut is sterilized. Carefully rinse jars with boiling water or run them through a hot cycle in a dishwasher.
  2. Add the cabbage, beetroot, and salt to a large bowl.
  3. Firmly massage the salt into the vegetables with clean hands* for 10 - 15 minutes. The cabbage will soften and liquids will naturally release to create a brine.
  4. Mix in the coriander seeds.
  5. Transfer the mixture, including the brine, into a clean glass jar. Firmly push down the mixture until the vegetables are fully submerged in brine**. If not fully submerged, mix ½ teaspoon of salt in 1 cup (240 mL) of water and add this to the jar.
  6. Place a clean weight on top of the vegetables to keep them fully submerged under the brine throughout the fermentation process. For our weight, we used a small glass jar filled with rice.
  7. Close with an air-tight lid and allow the sauerkraut to ferment for 5 - 10 days, away from direct sunlight and at a moderate temperature, about 18 - 24°C (65 - 75°F).
  8. Every day, pop open the lid of the jar to allow the gas to escape*. If needed, press down the weight on top of the sauerkraut to ensure all the veggies remain submerged.
  9. Taste test after 4 days to determine when you’d like to stop fermentation.
  10. Once fermented to your liking, seal the jar airtight and place it in the fridge to enjoy as desired.


  • The salt must be iodine-free, otherwise the salt may inhibit the fermentation process.
  • * The salt may irritate cuts on your hands. Consider using clean gloves if desired.
  • ** Do not fill the jar beyond ¾ full as the sauerkraut needs some "breathing" room.
  • * Bubbles will naturally form on top throughout the fermentation process, this is normal and not a cause for concern.


Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Beth - March 5, 2023, 2:30 p.m.

Great recipe even better with fresh dill and some kimchi juice

Angela Donovan - Jan. 29, 2023, 12:32 a.m.

I found the squeezing didn't give me the liquid I needed and I was preparing to add the water and salt. But as I pushed it down into the mason jar with a wooden spoon, heaps of liquid came out and I needed the tiniest top-up. I can't wait to try it! I used my own home grown red cabbage. Thank you for sharing your recipes and YouTube channel - Love your work, both of you.

PUL Team - Jan. 30, 2023, 2:38 p.m.

Mmm thank you for taking the time to share your experience with it, Angela! Home grown red cabbage sounds lovely 🤗

Alice - Oct. 6, 2022, 11:12 a.m.

Hi, Sadia ! I just call to say i looove you :)
No, joke .*but that too !
I have a question - what could i do with circa 2 kilos of aubergines with fractured skin (but not mouldy) that i got from too good to go 2 days ago ?
Sorry for posting under beets, but i thought this is one -veggie recipe i bumped into, so maybe you've got ideas ;)

PUL Team - Oct. 6, 2022, 7:07 p.m.

Hey there, Alice, aw thank you for the kind words! A few of our recipes that you may enjoy with them include:

Happy cooking 🤗

Alice - Oct. 6, 2022, 10:43 p.m.

Hey! Thanks alit for the response , these are indeed great dishes , I was more thinking about sth like preserves- aubergines in jar that I can store outside the fridge for like a year ;p
Or even caviar d’aubergine that I can freeze .?
These can be good ideas for recipes to create- how to close in a jar summer :)

PUL Team - Oct. 9, 2022, 10:25 p.m.

Oooh yes, we haven't given eggplant preserve a try before. We'll note down the idea. Thank you, Alice 😊

Michaela - Dec. 19, 2021, 12:56 p.m.

I'm sooo sad😭. I made the Sauerkraut, but now after 10 days it has mold. I dont know the Problem.🤷‍♀️ I will make it again, because the recipe sounds so so good.
Can you tell me the weight of the beets?
Greetings and a wonderful Chrismastime to all of you!

PUL Team - Dec. 21, 2021, 3:50 a.m.

Oh no - we're so sorry to hear the disappointing results, Michaela! The beets we use are generally around 80-90 grams in size. Two things to consider that may help prevent the recipe from moulding again include:
1) Wash the glass jar well before using it to be sure it's clean to start
2) Make sure the brine fully covers the mixture, this helps to reduce exposure to air that can promote mould growth 🙂

We hope this helps for now, and wishing you a very happy holidays as well, Michaela!

Michaela - Jan. 3, 2022, 5:29 p.m.

So, i make it again😎.
I think my fault was the weight of the beetroots. It was not the first time for me making Sauerkraut, so i know how important the salt% of the brine is. In Germany a medium beet has the weight of ca. 200g. I think i had it overbeetrooted and the brine was not salty enough🧐. Thank you very much for your answer. I will keep you updated, on the result of the Sauerkraut.

PUL Team - Jan. 3, 2022, 7:07 p.m.

Thanks for the update, Michaela! It's so interesting how the sizes might vary worldwide. We'll take note of that as a point to consider for future recipes. We hope you enjoy the sauerkraut 😊

O B - Sept. 19, 2021, 8:06 a.m.

Thanks for the recipe!

Silvia - July 24, 2021, 6:18 p.m.

This looks like a wonderful recipe and I will definitely try this out. I always have too much red cabbage left over after making "Rotkohl" and that is a wonderful idea.

I have a question to step 10.: Do you put some of the liquid in the smaller glasses or do you drain the liquid beforehand?

PUL Team - July 25, 2021, 11:45 p.m.

Hi Silvia, that's a great question! We recommend keeping the liquid in the smaller glasses for flavour and to help keep the sauerkraut stay fresh for longer 🙂 We've updated the recipe to make it a bit more clear - thank you!

Amanda - July 13, 2021, 8:08 p.m.

Salty crunchy and such a gorgeous colour!

Katherine Broberg - July 9, 2021, 8:25 p.m.

My mom requested that I make this for her as a Christmas present this year. So tasty and healthy!

Susanna - July 8, 2021, 8:46 p.m.

Excellent recipe! Works every time, thank you so much, PUL!

Alicsar - June 23, 2021, 2:26 p.m.

Just curious why the plastic lid is recommended over a metal one??

PUL Team - June 24, 2021, 6:13 a.m.

Hi Alicsar, that's a wonderful question! In our experience metal tends to corrode and break down due to the acidic environment from the brine. If you only have a metal lid, you can wrap the lid in some plastic wrap before sealing to prevent any metal from leaching into the sauerkraut. I hope this helps for now ☺️

Almira Dominguez - April 22, 2021, 8:27 p.m.

Love your videos! Will try it and tell how it was!

PUL Team - April 24, 2021, 2:23 a.m.

Enjoy the recipe, Almira!