Beet and Cabbage Sauerkraut

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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:


  1. Finely slice and grate cabbage and beets.
  2. You need about 4 cups total. I add a ⅛ to ¼ cup sliced onion. This is optional.
  3. Place in a bowl along with any other optional ingredients and massage with 1 teaspoon sea 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 and pack it down with a muddler, or the end of a wooden spoon. If there is not enough liquid to cover, add just enough water so cabbage -beet mixture is submerged- leaving at least an inch of space at the top of jar.  Top with a whole cabbage leaf and press it down once more. Cover with loosely with a lid and place on a pan ( to catch any liquid).
  5. Then place in a cool dark place ( ideally 65 -72 degrees F )  for 3-5 days. It may take longer to ferment, if it is cooler. I often place mine in the cooler part of my kitchen, covered with a big dish cloth.
  6. After 3 days, check for activity. When you tap the jar, tiny bubbles should rise to the top, indicating it’s fermenting.  Once fermented to desired amount, place it in the fridge.  Once its chilled the smell will surprisingly mellow out and it will actually seem edible! So let it chill overnight, discard the cabbage leaf, then give it a taste!


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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