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 water.
You can also use fermentation 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.
Any cabbage that is exposed to air, may get moldy.
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