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 heaping teaspoon sea salt to every cup of water.
You can use fermentation weight to keep the kraut submerged, or use a small ziplock bag, filled with a little water, to as a weight, placed over the cabbage in the jar.
Any cabbage that is exposed to air, will likely get moldy. Feel free to remove the mold if it is just on one area, you likely can salvage the rest.
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Find it online: https://www.feastingathome.com/beet-and-cabbage-kraut/