Fermenting your own vegetables can help save money, especially if you eat them regularly. By fermenting sauerkraut at home, you can make a jar for a fraction of the price that you would pay in the supermarket.
Equipment
- kitchen scale
- bowl
- mason jar/glass jar
- Spoon
- kife
- cutting board
- Grater
- fermentation weight
Ingredients
- 500 grams shredded cabbage
- 100 grams shredded beets
- 200 grams non-iodized salt
- 200 grams water
Instructions
- Wash hands and work surfaces.
- Remove outer leaves of cabbage, rinse, and shred.
- Using a kitchen scale, weight out 500 g of cabbage in a bowl.
- Tare/zero the scale and add 100 g of shredded beets.
- Remove bowl, zero scale and use a small container to weigh out 20 g salt, then add the salt to veggies and mix for about 5 minutes.
- Place a mason jar on a zeroed scale and weigh out 200 g of water, then add the water to the veggies and mix well for about 5 minutes.
- Transfer all contents to the jar and place fermentation weight in jar (submerge everything below the brine/liquid).
- Secure lid and leave to ferment in a dark 70-80°F area for at least 21 days before refrigeration.
Notes
This beet sauerkraut is a great way to enjoy a purple vegetable. Have your kids help make this sauerkraut and enjoy together when it’s ready!
Nutrition Facts
Beet Sauerkraut
Serving Size
0.5 cup
Amount per 1 Serving
Calories
42
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
19424
mg
845
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
2
g
4
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
Potassium
298
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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