Cabbage and Beetroot Sauerkraut

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Sauerkraut is such a cheap and satisfying way to support your gut and get extra vitamin C

Makes 1 x 500ml jar


ó red cabbage

1 beetroot grated

1 ripe pear. Cored, peeled and chopped

1 tsp fennel seeds or caraway seeds

5cm piece root ginger peeled and grated

1 tsp sea salt, plus extra if needed

Vegetable starter culture (optional)

Put the vegetables, pear, seeds and ginger in a large bowl, add salt and massage into the mixture using your hands for 2-3 minutes. Leave at room temperature, mixing occasionally for 1-2 hours, until the cabbage has wilted and released a little liquid.

Transfer the mixture to a 500ml sterilised sealable glass jar. If using the starter culture, add to the mixture with 60ml filtered water, or according to instructions. Press the mixture down firmly to pack tightly. If the juices don’t cover the mixture, add more filtered water (using 1 tsp sea-salt for every 250ml water). Make sure the liquid covers the vegetables.

Cover the jar with the lid, but do not seal it. Leave the jar in a warm place for 3-4 days to ferment, then taste. If it is slightly sour, it is ready, otherwise leave it to continue fermenting, tasting every few days.

It can take up to 3 days to reach correct fermentation, depending on temperature of room. Seal and store in the fridge for 1 month.

Have 1 tsp a day for first 3 days. Increase to 1 dessertspoon gradually.

I love Happy Kombucha for all things fermented including their vegetable fermentation kits: