Fermented Beet and Red Cabbage Sauerkraut with Ginger

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5 from 4 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 the designated amounts of chopped cabbage, beets, and ginger.
  6. Remove the bowl from the scale and set it aside.
  7. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out the salt.
  8. Add the salt into the bowl with the cabbage, and mix with your hands until the cabbage becomes wet.
  9. Place your empty, clean jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add the filtered water to your jar.
  10. Add the water into the bowl with the cabbage and salt. Mix everything well.
  11. Starting with the liquid, add the entire contents of the bowl into your jar, and pack everything down.
  12. Place your glass fermentation weight in the jar, submerging the cabbage pieces and weight fully into the liquid. If your weight is smaller than the diameter of your jar, you can tuck everything in with a large cabbage leaf and place the weight on top. If you don’t have 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.
  13. Secure the solid lid to the jar. You do not need to tighten it all the way. Just secure the lid but leave it ever so slightly loose, so the gas doesn’t build up too much.
  14. Ferment for 21-28 days, then remove the weight and refrigerate. Don’t forget to burp the jar daily during the bubbly phase, making sure everything stays submerged.
  15. If you try this recipe and love it, please leave a five-star review below!


  • 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.