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using my hads to show the tightly packed layers of a fresh raw red cabbage

Fermented Beet and Red Cabbage Sauerkraut with Ginger

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.

  • Prep: 15 Minutes
  • Total Time: 15 Minutes

Ingredients

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

Instructions

  1. Wash your fermentation equipment (jar, weight, and lid)
  2. Remove the outer leaves of your cabbage and lightly rinse the cabbage, beets, and ginger with cool water.
  3. Chop the cabbage and beets and grate the ginger.
  4. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  5. Measure out all of your ingredients using your kitchen scale.
  6. Mix everything, including the water, in a large bowl.
  7. Pack it all, including the water, into a clean jar with a rust-proof lid. (a 32-ounce jar works best)
  8. Place a 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 the fermentation weight down below the brine.
  9. Secure the lid (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). You can keep the jar in a glass dish to catch any spills.
  10. It should get bubbly in the first few days. If you have a tightly secured lid, you will need to burp the jar. You can rinse off the lid and re-adjust the fermentation weight whenever needed.
  11. Ferment at room temperature for 21-28 days, then remove the fermentation weight and refrigerate.
  12. If you try this recipe and love it, please leave a five-star review below!

Notes

  • 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.

Did you make this recipe?

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.