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!
Servings 8
Calories 42kcal
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
Serving: 0.5cup | Calories: 42kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 19424mg | Potassium: 298mg | Fiber: 4g | Sugar: 6g | Vitamin A: 131IU | Vitamin C: 47mg | Calcium: 68mg | Iron: 1mg