Fermented Beet and Red Cabbage Sauerkraut with Ginger

5 from 3 reviews

The fermented beet and red cabbage sauerkraut recipe is the best way to make fermented beets and cabbage. This beet sauerkraut is great for beginners and is ready to eat in three weeks.


  • 500 grams Red Cabbage
  • 100 grams Shredded Beets
  • 1 Tablespoon Fresh Grated Ginger
  • 20 grams Unrefined Sea Salt
  • 200 grams Filtered Water


  1. Wash your fermentation equipment (jar, weight, and lid)
  2. Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
  3. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  4. Place a mixing bowl on your kitchen scale and tare/zero the scale.
  5. Add chopped purple cabbage into the bowl on your scale until the scale reads 500 grams.
  6. Add the shredded beets to the bowl of shredded cabbage until the scale reads 600 grams total.
  7. Add one Tablespoon of freshly grated ginger.
  8. Remove the bowl of cabbage, beets, and ginger from the scale and set aside.
  9. Place a small, empty bowl on your scale and tare/zero the scale.
  10. Weigh out 20 grams of salt.
  11. Add the 20 grams of salt into the bowl with the cabbage mixture, and gently mix with your clean hands until the cabbage becomes wet. This usually takes about 5 minutes.
  12. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 200 grams of filtered water to your mason jar.
  13. Add the 200 grams of water into the bowl with the cabbage, beets, ginger, and salt. Mix well for about 5 minutes. If you like crunchy kraut, mix gently. If you like softer kraut, mix more vigorously by squeezing the cabbage.
  14. Starting with the liquid, add the entire contents of the bowl into your mason jar, and pack everything down using a tamper, wooden spoon, or your hand.
  15. Place your glass fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid and you can press down your fermentation weight below the brine.
  16. Secure the standard mason jar lid to the mason jar. Allow fermentation at room temperature for at least 21 days.


  • See fermentation care instructions and timeline above this recipe.
  • Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, the scale should read 0.0 with the container on it.

Keywords: fermented,beet,red cabbage,sauerkraut,fermentation