Main image of Beetroot & Red Cabbage Sauerkraut

Beetroot & Red Cabbage Sauerkraut

5 days + 20 min

Side

Condiment/sauce

Make-ahead

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!

Servings

(¼ cup per serving)

Total

5 days + 20 min

Prep

20 min

Ferment

5 days

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 8 cups (560 g)
    shredded red cabbage
  • 2
    medium raw beets, peeled, grated
  • 1½ Tbsp (27 g)
    salt
  • 1 Tbsp (5 g)
    whole coriander seeds
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Directions

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  1. To a large bowl, add the cabbage, beetroot, and salt.
  2. Work the salt into the vegetables by firmly massaging with your clean hands. Continue to massage and squeeze for 10 - 15 minutes. The cabbage will soften as you continue to massage, and liquids will naturally release to create a brine. Note, the salt may cause skin irritation if you have any minor cuts on your hands. If desired, use clean gloves.
  3. When finished massaging, mix in the coriander seeds.
  4. Transfer the mixture, including the brine, into a clean glass jar. Do not fill the jar beyond ¾ full as the sauerkraut needs some "breathing" room.
  5. Firmly push down the mixture until the vegetables are fully submerged under the brine. Note, the mixture must be fully submerged. If not, mix ½ teaspoon of salt in 1 cup (240 mL) of water and add this to the jar to fully submerge the veggies.
  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 (see photo below).
  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. Note, bubbles will naturally form on top throughout the fermentation process, this is normal and not a cause for concern. If needed, press down the weight on top of the sauerkraut to ensure all the veggies are remaining submerged.
  9. Taste test after 4 days to determine when you’d like to stop fermentation.
  10. Once fermented, seal the jar airtight with a lid and place it in the fridge until ready to enjoy.

Storage

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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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!