Description
This homemade beet sauerkraut combines vibrant purple cabbage and grated beets for a fresh, crunchy, and lightly fermented kraut that’s perfect as a side salad or topping for tacos and sandwiches.
Ingredients
Units
Scale
- 3 cups (720 ml) cabbage, finely sliced
- 1 cup (240 ml) grated beet (or substitute with an extra cup of cabbage or grated carrot)
- 1/8-1/4 cup (30-60 ml) sliced onion (optional)
- 1 tsp kosher salt
- 1 tsp caraway seeds (optional)
- 1 clove minced garlic (optional)
Instructions
- Finely slice the cabbage and grate the beets. You need about 4 cups total of vegetables.
- If using, add the sliced onion and minced garlic to the bowl.
- Place the vegetables in a large bowl and sprinkle with 1 tsp of kosher salt.
- Massage the salt into the vegetables for about 5-10 minutes until they start to release their juices.
- Pack the mixture tightly into a clean mason jar or fermentation crock, pressing down firmly to ensure the vegetables are submerged in their own juices.
- Cover the jar with a lid or cloth and let it sit at room temperature for 3-7 days, depending on your taste preference. Taste it every few days until it reaches your desired level of tanginess.
- Once fermented to your liking, store the sauerkraut in the refrigerator where it will continue to ferment slowly and develop more flavor.
Notes
- Feel free to adjust the fermentation time to suit your taste; longer fermentation results in a tangier kraut.
- You can use a mason jar instead of a fermentation crock.
- Optional ingredients like onion and garlic add depth of flavor but may produce a strong smell during fermentation.
- Store in the refrigerator to slow down fermentation and enhance flavor over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1/2 cup
- Calories: 20
- Sugar: 2
- Sodium: 290
- Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
- Cholesterol: 0