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How to Make Beet Sauerkraut

  • Author: Sylvia Fountaine


Make a vibrant fermented cabbage and beet duo that is great as a side salad and even better on tacos, sandwiches, and beyond.


  • 3 Cups cabbage- finely sliced
  • 1 Cup grated beet- (or leave it out and add an extra cup of cabbage, or grated carrot)
  • 1/8¼ C up sliced onion – optional
  • Other optional ingredients:
  • 1 teaspoon caraway seeds
  • 1 garlic clove grated
  • 12 teaspoon grated ginger


  1. Finely slice and grate cabbage and beets.
  2. You need about 4 cups total. I add a ? to ¼ cup sliced onion. This is optional.
  3. Place in a bowl and massage with 1 teaspoon kosher salt. Let sit on the counter, mixing occasionally for 1-2 hours, until cabbage has wilted and released a little water.
  4. Place cabbage beet mixture and all the juices in a very clean mason jar, pack it down with a muddler, or the end of a wooden spoon. Cover with a cabbage leaf. Pack it down once more. Cover it with a cloth, or the lid with a little opening – you want it to able to breath a bit.
  5. Let it sit on the counter for 24 hours, occasionally pressing down on the cabbage, compressing. After 24 hours, if there is not enough liquid to cover the cabbage, mix 1 teaspoon salt with 1 cup water, and ONLY add enough to bring the water level to top of the cabbage. ( you will not need to use the whole cup of water).
  6. Then leave on the counter for 3-4 days, occasionally pressing down on the cabbage.
  7. Then place it in the fridge.
  8. After its chilled, give it a taste.
  • Category: Side, Condiment
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