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Beet-Sauerkraut

Beet Sauerkraut

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This Beet Sauerkraut blends crisp cabbage with earthy, slightly sweet beets. The result is a crisp, ruby-red kraut that is flavourful, packed with gut-friendly probiotics and a subtle sweetness that balances the sour. Delicious on salads, grain bowls, sandwiches, or eaten straight from the jar, this kraut adds colour, crunch, and a boost of nourishment to any meal.

Beet-Sauerkraut

Beet Sauerkraut#

Delicious on salads, grain bowls, sandwiches, or eaten straight from the jar, this kraut adds colour, crunch, and a boost of nourishment to any meal.
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Course: Side Dish
Preparation: Fermenting
Prep Time: 25 minutes
Ferment Time: 30 days
Total Time: 30 days 25 minutes
Servings: 12 servings
Author: Connor Flynn

Ingredients#

  • 1 1/2 lb cabbage, evenly sliced or shredded
  • 1/2 lb beets, washed and grated (do not peel)
  • 1 Tbsp pickling salt
  • 1 tsp caraway seeds (optional)
Imperial – Metric

Instructions#

Prepare the Vegetables#

  • Remove outer leaves from cabbage if damaged.
  • Remove core, rinse cabbage and slice or shred evenly.
  • Wash beets (do not peel) and grate.

Salt & Massage#

  • Place cabbage and grated beets in a large bowl.
  • Sprinkle with salt and caraway seeds (if using).
  • Toss to distribute salt.
  • Pound and squeeze vegetables until volume is reduced by about half and liquid brine forms in the bowl.

Pack the Jar#

  • Pack vegetables and brine tightly into a clean quart jar.
  • Press down firmly so brine rises above the vegetables.
  • Add a fermentation weight or cabbage core to keep vegetables submerged.
  • Leave at least 1 inch headspace.

Ferment#

  • Add fermentation lid or loosely fitted regular lid.
  • Place in a cool, dark place.
  • Check daily for the first few days, then every other day.
  • Remove any floating vegetables or seeds.
    Note: Fermentation may happen more quickly due to the natural sugars in the beets.

Taste & Store#

  • Taste after 2 weeks.
  • Continue fermenting until desired sourness is reached.
  • Once finished, refrigerate.
    Yield: 1 quart jar
    Prep time: 15-25 minutes
    Ferment Time: 14-20 days
Nutrition Facts
Beet Sauerkraut
Serving Size
 
1 serving
Amount per Serving
Calories
23
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.03
g
0
%
Sodium
 
615
mg
27
%
Potassium
 
160
mg
5
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Connor Flynn

Connor Flynn is a Red Seal Chef, Certified Master Food Preserver, and dedicated high school teacher in the hospitality and tourism sector. Chef Connor celebrates the art and science of canning, fermenting, pickling, and long-term food storage, always with an emphasis on sustainability, seasonality, and flavour. In his class at school and through The Preserving Chef, Chef Connor teaches foundational skills while fostering confidence, curiosity, and respect for the craft.

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