Beetroot Sauerkraut Recipe

Cooking Directions

• STEP 1.Start by shredding the beetroots and cabbage using a mandoline or a sharp knife.
• STEP 2.In a large bowl, combine the shredded beetroots and cabbage with salt and caraway seeds.
• STEP 3.Massage the mixture with your hands for a few minutes until the vegetables release their juices.
• STEP 4.Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air bubbles.
• STEP 5.Cover the jar with a clean cloth or a fermentation lid and let it sit at room temperature for 3-7 days.
• STEP 6.Check the sauerkraut daily and press it down with a clean spoon to keep it submerged in its own juices.
• STEP 7.After the desired fermentation time, taste the sauerkraut. If it has reached the desired tanginess, transfer it to the refrigerator.
• STEP 8.Store the beetroot sauerkraut in the refrigerator for up to 2 months.
• STEP 9.Serve the sauerkraut as a side dish, on sandwiches, or as a topping for salads and bowls.

Cooking Tips

• Use organic beetroots and cabbage for the best flavor and quality.
• Make sure to clean the glass jar thoroughly before using it for fermentation.
• If you prefer a milder sauerkraut, reduce the fermentation time to 3-5 days.
• Feel free to experiment with different spices and herbs to customize the flavor of your sauerkraut.

Storage and Serving

• Store the beetroot sauerkraut in a clean glass jar with a tight-fitting lid in the refrigerator.
• Serve the sauerkraut chilled or at room temperature.
• Use the sauerkraut as a condiment, side dish, or topping for various dishes.
• It pairs well with grilled meats, sandwiches, salads, and grain bowls.