Beetroot & Red Cabbage Sauerkraut

00:20:00

This red cabbage and beet kraut recipe makes a lovely ferment and a nice variation on your standard sauerkraut

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Ingredients
- Serves 8 +
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1 Medium Green Cabbage
1 1/2 tablespoon Salt
1 tablespoon Whole Coriander Seeds
Directions HIDE IMAGES
STEP 1
Add the Green Cabbage (1), Beet (2) and Salt (1 1/2 tablespoon) to a large glass bowl. Work the salt into the vegetables by firmly massaging and squeezing for 10 to 15 minutes. When finished massaging, mix in the Whole Coriander Seeds (1 tablespoon).
STEP 2
Transfer the mixture, including the brine, into a clean glass jar. Firmly push down the mixture until the vegetables are fully submerged under the brine.
STEP 3
Place a clean weight on top of the vegetables to keep them fully submerged under the brine throughout the fermentation process.
STEP 4
Close with an air-tight lid and allow the sauerkraut to ferment for 5 to 10 days away from direct sunlight and at a cool temperature, about 18 to 24 degrees C (65 to 75 degrees F); taste test after 4 days to determine when you’d like to stop fermentation.
STEP 5
Once fermented, place the sauerkraut in a desired glass jar and seal airtight with a lid. Serve and enjoy!
Share Your Tips
Linda Sharp
It’s easy and quick to make this dish. My family enjoys a lot, especially the perfect combination of beetroot and red cabbage! Great choice to start healthy lifestyle :)
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