I love sauerkraut – not to be confused with vinegary pickled cabbage – fermented cabbage. Not only because I enjoy the taste, texture and flavour but also because of its nutritious qualities – rich in fibre, vitamins, minerals and probiotics.
This is a jar of beetroot sauerkraut just starting the fermenting process.
I advise you to wear rubber gloves to avoid staining your hands.
Ingredients:
300 g red cabbage – shredded
200 g beetroot – peeled and finely chopped
1/2 small apple – peeled and finely chopped
2 tsp salt
1 tsp fennel seeds
1 tsp coriander seeds
1/2 tsp caraway seeds
Method:
Put all of the ingredients into a bowl and mix them well until the vegetables start to release water. Then crush the vegetables with your hands – or use a pestle / end of rolling-pin.
Put the mixture into a sterilised and resealable glass jar – 500 ml capacity – leaving sufficient space at the top to allow for the fizz!
The vegetables need to be submerged in their juices so a cabbage leaf with a weight on top works well.
Leave the sauerkraut at room temperature for anything up to 3 weeks. It needs to be left for at least 3 days..
Jo's food bites. 
Mmmmm, looks good. I am working my way up to having the confidence to start making this! Do you need to burp it, or would this happen anyway if it was in a Kilner jar?
What if the vegetables don’t release sufficient liquid to completely cover all of them? Or does this not happen?
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I do occasionally burp the jar. If there is insufficient liquid then I add a saline solution made with 1/2 teaspoon of salt and 100 ml of ml of boiled water.
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Love it Jo – as you’ll see from my recent post I’m a big sauerkraut fan. Never thought of adding beetroot but it’s so good for you that I will be giving your recipe a go! Or should I say my husband, the sauerkraut maker, will!
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It’s delicious…do tell him to wear gloves or he will look like he has taken part in some form of massacre 😉
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Ha ha – great tip!
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I make fermented cabbage regularly and add some grated carrots, but never tried with beetroot. As I am very much into beetroot now, even made risotto with it, I am going to try it. Curious how it will change the final taste. Love the colour!
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It gives it a subtle earthy taste. Beetroot risotto…one for me to try😊
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