Beet Sauerkraut

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.

Beet Sauerkraut

An easy at home fermentation recipe for the whole family!
Print Recipe
CourseSide Dish, Vegetable
Servings8
Calories42kcal

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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