Beet Sauerkraut

Red Cabbage Beet Sauerkraut

Beet sauerkraut has a strong taste, and it becomes more earthy the longer you wait to eat it. It’s definitely for the bold and adventurous. Our beet sauerkraut recipe is simple and straight to the point: red cabbage, ginger, red beets and salt. These four ingredients combine to create a tangy, earth flavor that will provide you with plenty opportunity to experiment. Plus, who doesn’t love a colorful kraut?

How to Eat Beet Sauerkraut

Beet sauerkraut has a strong taste, and it becomes more earthy the longer you wait to eat it. It’s definitely for the bold and adventurous. Try enjoying your beet sauerkraut the following ways:

• On a tofu or tempeh reuben: whip up some Russian dressing, grill some lightly seasoned tofu or tempeh, add some plant based cheese if you have it and top with beet sauerkraut.
• With a falafel plate: enjoy beet sauerkraut with pita, falafel, tomatoes, cucumber. Serve with a tzatziki sauce.
• On a veggie dog: your favorite veggie dog + beet sauerkraut = mind blown.
• With tacos: tacos, any way you like them plus beet sauerkraut!
• Fried rice: beet sauerkraut fried rice is a great way to pack a lot of flavor into a simple dish fast.
• Potato Latkes – patty together mashed potatoes and beet kraut, then fry them up in a pan.

*Nutritional values are approximate based on best available data

Beet Sauerkraut

5 from 1 vote

Recipe by Tiffany Quillan Course: Fermentation, RecipesCuisine: German, PolishDifficulty: Easy

Servings

20

servings

Prep time

45

minutes

Cooking time

0

minutes

Calories

26

kcal

Ferment Time

4

minutes

This beet sauerkraut is a fun recipe to throw in your fermenting rotation and is great on tempeh reubens!

Ingredients

• 1 head 1 cabbage (800 grams)

• 3 inches 3 fresh ginger

• 4 tsp 4 salt

• 3 whole 3 red beets (375 grams)

Directions

• Remove outer layers of cabbage and set aside. You will use this to create a cabbage shelf later.
• Cut around the core of the cabbage, then cut into 2″ strips so the cabbage can be added to the food processor. Wash beets.
• Grate cabbage, ginger and beets.
• Add all grated vegetables to large boil and sprinkle with salt. Massage with hands until there is a visible puddle in the bottom and the kraut mixture sticks into a clump when you squeeze it in your hand. This takes a while, about 20 minutes.
• Pack beet kraut into your fermentation jar of choice. Use the cabbage you set aside to create a cabbage shelf. Add weights or stones on top and then pour the remaining liquid from the bowl over top. Seal and let ferment four weeks. Transfer to canning jars and enjoy! Store in the fridge.

Video Recipe

Tips & Tricks

• A cabbage shelf helps protect your sauerkraut from air, which can spoil the fermentation process. To make a cabbage shelf, peel off the outer layers of the cabbage before cutting and set them aside. After you’ve packed your sauerkraut mixture into the fermentation jar lay the cabbage you set aside on top. Then use weights or stones to weight the cabbage and cabbage shelf down and pour your remaining liquid on top. All of your cabbage should be fully submerged in liquid.

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