easy sauerkraut recipe

A simple easy, small batch recipe for Beet and Cabbage Sauerkraut that anyone can make using a mason jar. Full of good healthy bacteria!

Beet And Cabbage Sauerkraut

Cups cabbage- finely sliced (leave one leaf whole,

⅛-¼ Cup sliced red onion – optional

salt

caraway seeds

garlic

ginger

Beet and Cabbage Sauerkraut

Finely slice and grate cabbage and beets.

You need about 4 cups total. I add a ⅛ to ¼ cup sliced onion. This is optional.

Place in a bowl along with any other optional ingredients and massage with 1 teaspoon fine sea salt. Let sit on the counter, mixing occasionally for 1-2 hours, until cabbage has wilted and released a little water.

Place cabbage beet mixture and all the juices in a very clean mason jar and pack it down with a muddler, or the end of a wooden spoon.

If there is not enough liquid to cover, mix one teaspoon sea salt with 1 cup filtered water, and add just enough of this brine so cabbage -beet mixture is submerged- leaving at least an inch of space at the top of jar.  Top with a whole cabbage leaf ( or fermentation weight) and press it down once more. Cover with loosely with a lid and place on a pan ( to catch any liquid).

Then place in a cool dark place ( ideally 65 -72 degrees F )  for 3-5 days. It may take longer to ferment, if it is colder. I often place mine in the cooler part of my kitchen, covered with a big dish cloth.

After 3 days, check for activity. When you tap the jar, tiny bubbles should rise to the top, indicating it&#8217;s fermenting.  Once fermented to desired amount, place it in the fridge.  Once its chilled the smell will surprisingly mellow out and it will actually seem edible! So let it chill overnight, discard the cabbage leaf, then give it a taste!

This is the most versatile sauerkraut variation I’ve tried so far! It goes well with a lot of foods (my favorite combo is with black bean tacos) so I got through the jar pretty fast haha. It has a more mild taste for me since the sweetness from the beets balances out the tartness.

I made this  but when I put it in jars in the fridge, it kept fermenting.  What did I do wrong?

I am going to make this today, good idea with the beetroot. I will also add juniper berries and bay leaf.

Hi Sylvia,
Your guidance is the simplest. The introduction allayed my fears. Guess what? I v made such yummy  cabbage and saukrat with 2 garlic cloves and today is the 3rd day.No mould,no browning.All intact ,slightly tangy and flavourful and crunchy. Thanks also on the warning to put the fermenting bottle in a plate / container to trap spills. It actually spilled the next day and it would v been a mess with out d plate.Now I v turned it out into a plastic container with a cover and kept in the fridge. Does plastic container affect it? I will be taking out some everyday for use. I hope constant opening will not affect it.
Thank you once again

Hi There,  The only thing I am stumped on is the size of the mason jar to use.  Can you fill me in please?

Homemade old-fashioned sauerkraut is easy to make with simple ingredients in a traditional fermentation crock. The basic recipe is just cabbage and salt but you can add other vegetables and seasonings. As a general rule, use 2-3% salinity for traditionally fermented vegetables.

How to Make Sauerkraut Recipe in a Crock

lbs cabbage (1800 grams, or 1 large head)

oz carrots (optional,

oz cucumber (optional,

oz radish (optional,

turmeric powder (optional)

ginger root (optional)

red pepper flakes (optional)

flowering dill (optional,

coriander seeds (optional)

horseradish leaf (or several grape leaves, cherry leaves

Prep the ingredients: wash the cabbage, vegetables, ginger root and fresh herbs well. Remove the outer leaves of the cabbage and peel the carrots if they are mature. Peel the garlic cloves.

Shred the washed cabbage and vegetables using a box grater or food processor with a slicer or grater blade. Add the shredded veggies to a large mixing bowl.

Thinly slice the garlic cloves. Smash ginger with a mallet or flat edge of a kitchen knife. Add them along with the rest of the ingredients to the mixing bowl and mix everything together using spoons or clean hands. Let the mixture sit for 30 minutes to let the juices release from the veggies.

Pack the sauerkraut mixture into a clean fermentation crock or large glass mason jars. Pour any extra juices in the bowl over the mixture.

Cover the sauerkraut mixture with the horseradish leaf or other tannin-rich leaves to help retain the crispness of the veggies.

Press the sauerkraut mixture down with fermentation weights until it is submerged in its own juices. The brine should cover the mixture by at least 1&quot;.

Cover the fermentation crock with the lid and let veggies ferment on counter-top at room temperature for anywhere from 2-8+ weeks. Check it periodically to make sure veggies are submerged in liquid, and for spoilage. It should smell pleasantly sour, not off-putting or moldy.

Taste it at 2 weeks and weekly thereafter until it is fermented to your tastes. At that point, remove and discard the leaves if used. Pack the fermented sauerkraut into sterilized mason jars and seal them with plastic lids. Store the jars in the refrigerator.

https://www.youtube.com/watch?v=xXJj4ToO1wg

Golden Sauerkraut Recipe by Kaity Farrell of Fare Isle. Learn how to make wild fermented sauerkraut with the use of a fermentation crock from Gardeners Supply Co. 

Full detailed recipe here: http://www.fareisle.com/blog/2016/9/25/golden-sauerkraut-fermentation-crock-giveaway

Head our instagram feed to enter for a chance to win a fermentation crock from Gardeners Supply Co.

Link to fermentation crock: http://www.gardeners.com/buy/stoneware-pickling-crock-1gallon/8587567RS.html

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