EASY Cabbage & Beetroot Sauerkraut

 

You have probably heard how awesome anything fermented is for your gut health and sauerkraut is no exception.

 

It’s easy to think of only cabbage when it comes to sauerkraut but the reality is you can ferment so many other vegetables!

 

Beetroot is one of my favourite veg to add to sauerkraut.  The flavour is next level and that colour 🤩

 

Now if you have never fermented vegetables before don’t fret because it’s not as intimidating as you may think!  In fact it’s really EASY and I guarantee once you get the first one under your belt you’ll be experimenting and having lots of fun with fermenting vegetables.

 

If your a visual person a little while ago I did a YouTube video on how to make a SIMPLE sauerkraut which you can watch here

 

Before we get started there are a few rules of thumb about fermenting…..

 

1. Sterilisation of equipment is really important.  Make sure that the jars you are using and equipment are fully sterilised.  I usually just boil the kettle and fill my jars with boiling water.  I will also add boiling water to my other equipment.

 

2. Thoroughly wash your vegetables.  You want to make sure that you have removed any dirt or creepy crawlies from your produce.  

 

You’re probably going to be tempted to peel your vegetables…DON’T alot of the prebiotics are located in the skin and we want to keep them!  They will help with the fermenting process.  If need be give your beet, carrot or whatever vegetable your using a good scrub before hand to get rid of any dirt.

 

Now to get started…..

 

Equipment

 

• Large stainless steel or ceramic bowl
• Glass jars preferably with a wide rim mouth – for this recipe I used 3x 500ml ball mason jars.
• Lids and/or airlock lid
• Fermenting weights or extra cabbage leaves (to keep liquid above the fermenting veg)

 

A little note about fermenting jars and equipment

You can totally go out and buy specialty fermenting jars that have airlock lids, or fermenting crocks etc.  I’m a bit of a minimalist when it comes to stuff like that and like to use what I have on hand.

 

You DON’T need a lid with an airlock or a speciality jar to make sauerkraut but of course if you want to there are a range of products out there that are great.

 

What I am a fan of is fermenting weights (which we will get to later in the recipe) and I did purchase some of these even though, again, you don’t necessarily need them to ferment successfully.

 

HERE’S A LIST OF SOME GOOD PRICED FERMENTING PRODUCTS……..

 

Fermenting Weights 

These 500ml Kilner Wide Mouth Jars are fantastic value and can be used for other things not just fermenting. 

If you think you want jars with an airlock fitted I think these Waterless, Self Maintaining Airlock Tops self maintaining airlock caps are fantastic. 

 

HERE IS A LINK TO SOME OTHER GREAT FERMENTING PRODUCTS

 

(NOTE these are affiliate links)

 

So now back to the recipe….

 

Simple Tasty Beetroot & Cabbage Sauerkraut

Ingredients

• 1 small head of cabbage
• 1 large beetroot (unpeeled)
• 2 cloves of garlic
• Salt (1.5 – 2 tsp of salt per 500g of cabbage)

 

(Carrot and ginger are also good additions)

 

Directions

1. Thoroughly wash cabbage and beetroot.
2. Finely slice cabbage (weigh)
3. Grate beetroot
4. Crush garlic
5. Add veg to a bowl and sprinkle salt according to weight of cabbage (1.5 tsp- 2tsp per 500g)

Using clean hands massage veg squeezing and incorporating salt for 5 mins.

 

Let sit for 15 mins and then squeeze again.

 

You want the veg to release juices and the veg to be well macerated.

 

6. Using a clean sterilised jar, stuff sauerkraut into jars compressing and pushing tightly into the jar. There needs to be sufficient liquid in the jar to cover the veg by at least a 1.5cm – 2cm.

 

Don’t fill to the top. Leave sufficient head space because as the vegetables ferment, they will expand and fill the jar further, so you need to leave space for this, at least 1.5 inches (3-4cm).

 

7. In order to keep the vegetables covered with brine liquid, once finished add a glass weight or simply use a folded cabbage leaf to ensure liquid keeps the vegetable well covered.

 

8. Place a lid loosely on or if you have one use a fermenting cap.

 

9. Place in a warm spot away from direct sunlight. Pantries are a good spot.

 

It’s also a good idea to place a dish underneath the jars in case any liquid escapes as the vegetables expand.

 

10. Check daily removing the lid to expel gases and to push down weights ensuring liquid is always covering the vegetables.

 

The sauerkraut should be ready in around 5 days but may take longer during colder weather or less during warmer weather.

 

NOTE:  The longer it ferments the tangier it will become. Don’t be afraid to taste it as it ferments and see what tastes good for you (use a clean sterilised spoon so as not to contaminate) 

 

Experiment with longer and shorter ferment times to see what flavour you like best.

 

11. When you have the flavour you like, cover tightly with a lid and store in the fridge. It should last at least 3 months and up to 6 months. When serving, don’t double dip to avoid contamination 😉

 

Enjoy!

Big Love

Sash xx