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Beet and Cabbage Sauerkraut


A simple easy, small-batch recipe for Beet and Cabbage Sauerkraut that anyone can make using a mason jars. Full of good healthy bacteria! Allow 5 days fermenting time!


Units Scale
  • 1 small red cabbage- finely sliced (save a couple whole leaves , for the top)
  • 1 cup grated raw beet- do not peel.
  • 1/81/4 cup sliced red onion – optional
  • mineral salt or sea salt (you will calculate)

Other optional ingredients:

  • 1 teaspoon caraway seeds
  • 1 garlic clove, sliced
  • 12 teaspoons grated ginger


  1. Finely slice and grate cabbage and beets and place in a bowl.
  2. Add garlic, onion and or ginger if using.
  3. Weigh this in grams- careful not to include the bowl weight. Multiply this by .02. This is the amount of salt in grams you will need ( see notes).
  4. Massage with the salt, Let sit on the counter, mixing occasionally for 1 hour, until cabbage has wilted and released a little water.
  5. Place cabbage beet mixture and all the juices in a CLEAN mason jars and pack it down with a muddler, or the end of a 2wooden spoon, leaving 2-3 inches at the top. 
  6. If there is not enough liquid to cover, mix one teaspoon sea salt with 1 cup of filtered water, and add just enough of this brine so cabbage -beet mixture is submerged- leaving at least 2-inches space at the top of jar.  Top with a whole cabbage leaf ( or fermentation weight) and press it down once more. Cover with loosely with a lid and place on a pan ( to catch any liquid).
  7. Place in a cool dark place ( ideally 65 -72 degrees F )  for 3-5 days. It may take longer to ferment if it is colder. I often place mine in the cooler part of my kitchen, covered with a big dishcloth. You can check it daily to make sure cabbage is under the brine.
  8. After 3-4 days, check for activity. When you tap the jar, tiny bubbles should rise to the top, indicating it’s fermenting.  Once fermented to the desired amount, add the caraway seeds and place it in the fridge.  The longer it ferments the sourer it will taste.
  9. Once it’s 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!


Salt Ratio: The recommended salinity for Sauerkraut is 1.5% – to 2.5% salt to the weight of the cabbage. Here we use 2% salt to the weight of the cabbage. Example:  1ooo grams cabbage multiplied x .02= 2o grams of salt. Feel free to use more or less as long as it stays between 1.5%  and 2.5%. I use Himalayan Sea Salt and Real Salt.  Both are natural and unrefined with high mineral content.

Cabbage: Use organic cabbage if possible. Do not use pre-shredded cabbage. You need the natural bacteria from a whole cabbage. Farmers’ market cabbage works especially well.

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.


  • Serving Size: 1/4 cup
  • Calories: 45
  • Sugar: 3.4 g
  • Sodium: 670.6 mg
  • Fat: 0.2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 10.2 g
  • Fiber: 2.1 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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