Beet and Cabbage Sauerkraut
With just a handful of ingredients and a jar…Making sauerkraut at home has never been easier. Filled with natural probiotics, this will help with digestion and maintaining good gut health.
15 minutesPrep Time
8Servings
Shop Ingredients
Makes 8 servings100 g beetrootSorry this product is not available at your store
500 g green cabbageSorry this product is not available at your store
5 small pieces dried kelp (kombu)Sorry this product is not available at your store
20 g sea saltSorry this product is not available at your store
1 1/2 tsp caraway seedsSorry this product is not available at your store
2 tsp ginger, gratedSorry this product is not available at your store
Directions
- Grate the beetroot and thinly slice the cabbage with a mandolin or finely shred in a food processor.
- In a large bowl add the caraway, ginger, kelp and salt to the cabbage and beetroot. Using clean hands mix all the ingredients together, kneading and squeezing for 5-10 minutes until the liquid from the cabbage and beetroot is released.
- Transfer the cabbage mix and all the liquid into a glass container or a ceramic crock - pack it down tightly and place a weight on top ensuring that there is enough liquid to submerge the cabbage and beetroot. If there isn't enough liquid, the weight bearing down on the cabbage should release more liquid as more time passes. Close the glass jar, or cover with a clean tea towel or muslin cloth. Leave at room temperature in a cool dark place to ferment for up to 3 to 6 weeks. The longer the fermentation, the more sour and distinctive its flavour will become.