A simple easy, small batch recipe for Beet and Cabbage Sauerkraut that anyone can make using a mason jar. Full of good healthy bacteria!
Other optional ingredients:
Do not use pre-shredded cabbage. You need the natural bacteria from a whole cabbage. Farmers market cabbage works especially well.
If you are finding you need to add quite a bit of water to get the cabbage to be submerged, make a brine first. A basic fermentation ratio is 1 1/2 teaspoon salt to every cup water. But you’ve already added 1 teaspoon salt to the cabbage- so you would add ½ teaspoon salt to a cup of water, then only use the amount of water you need to fill the jar. Hopefully this makes sense. 🙂
You can also use canning weights to keep the kraut submerged. Or, use a small ziplock bag, filled with a little water, as a weight, placed over the cabbage in the jar.
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