![Probiotic Beet & Red Cabbage Sauerkraut [Raw + Fermented]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/09/Red_Cabbage_Beet_Sauerkraut_Raw_Fermented_Probiotic_Easy_Homemade_2.jpg?fit=683%2C1024&ssl=1)
Salty, tangy, probiotic rich fermented sauerkraut made with beets and red cabbage for a bold red color + lots of bright, fresh flavor! This simple recipe for homemade sauerkraut is easy enough for beginners to make and much cheaper than buying raw fermented sauerkraut from the store!
![Probiotic Beet & Red Cabbage Sauerkraut [Raw + Fermented]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/09/Red_Cabbage_Beet_Sauerkraut_Raw_Fermented_Probiotic_Easy_Homemade.jpg?resize=683%2C1024)
Today we’re turning some of fall’s most beautiful produce -purple cabbage, beets, garlic, and red onions- into a raw, fermented sauerkraut that will last in the fridge all winter long! It’s a great way to use up all of the beautiful, affordable produce coming out of the ground this time of year, and to ensure you’re getting plenty of vitamins and nutrients throughout the winter, when fresh produce isn’t quite as abundant.
I try to eat as much local, seasonal produce as possible, which means that, in the dead of winter here in Massachusetts, there’s not a whole lot to choose from in the way of vegetables. Sure, there’s still kale coming out of greenhouses year-round, and cold storage roots (like carrots, beets, potatoes, etc) lingering around from the fall harvest, and a few butternut squash still holding out, but unless I do something to preserve some fall produce, my winters can start to look pretty bleak. By February, there isn’t much to choose from, and I am always happy to have a few jars of tangy fermented fall produce in the fridge to brighten up my meals on these days.
![Probiotic Beet & Red Cabbage Sauerkraut [Raw + Fermented]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/09/Red_Cabbage_Beet_Sauerkraut_Raw_Fermented_Probiotic_Easy_Homemade_8.jpg?resize=740%2C494)
![Probiotic Beet & Red Cabbage Sauerkraut [Raw + Fermented]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/09/Red_Cabbage_Beet_Sauerkraut_Raw_Fermented_Probiotic_Easy_Homemade_7.jpg?resize=740%2C494)
Sauerkraut gets a bad rap for being wilted, soggy, and stinky, but I’m here to tell you that homemade ‘kraut is anything but. Homemade fermented ‘kraut made with fresh vegetables is a complete revelation; it’s nothing like the limp, stinky stuff that was at the supermarkets back in the ’90s. In fact, I am so obsessed with it’s bright, tangy, fresh flavor, I don’t just stop at cabbage. I utilize the same fermentation method for cucumbers, shredded carrots, even watermelon rinds (yes, I know, my fermentation craze is becoming a bit of an issue).
Making your own fermented vegetables is also a great way to reduce your carbon footprint and eat local produce year-round. And it’s totally easier than you’d think.
Today, we’re combining cabbage + beets for the most beautiful brightly red colored sauerkraut loaded with onions and garlic for an even greater flavor + nutrition boost!
The process of fermentation, which is what we’re doing to preserve our sauerkraut, takes anywhere from 1-4 weeks to complete, and yields tangy vegetables full of probiotics and gut-friendly bacteria that are great for keeping you healthy all winter long. Of those 1-4 week, there’s probably only 20 minutes of hands-on work involved; the rest is just waiting.
![Probiotic Beet & Red Cabbage Sauerkraut [Raw + Fermented]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/09/Red_Cabbage_Beet_Sauerkraut_Raw_Fermented_Probiotic_Easy_Homemade_5.jpg?resize=683%2C1024)
To make this pretty purple Sauerkraut, here’s what you’ll need:
Purple Cabbage, Red Beets, Red Onion, and Garlic. Sauerkraut can technically just be made with cabbage, but I love the flavor, color, and health benefits of adding beets, onion, and garlic. Head to your local farmer’s market and stock up!
A box grater, food processor, or very sharp knife (<–affiliate links). The cabbage, beets, and red onion need to be shredded and/or thinly sliced, and the garlic minced, so having a sturdy grater or a food processor with a shredding attachment makes the whole process much easier. If you’re confident with your knife skills, cutting everything suuuuper thin by hand is also a totally doable option!
A large, clean glass jar. I love these large swing top jars (<–affiliate link) for storing my ‘kraut in the fridge longterm, but if they’re all in use when I want to make a batch of sauerkraut I just reach for my trusty mason jars to get the job done.
Salt and oil. Salt is absolutely essential for preserving your produce, and is what allows the fermentation to happen without anything spoiling. Without salt, you’d just have a jar of rotten cabbage (ew, gross, I know…). Oil isn’t absolutely necessary, but acts an another layer of protection against spoiling by forming a barrier on the top of the jar while the ‘kraut ferments, keeping air out and allowing gasses that develop in the jar to bubble up naturally. You can also buy airlock lids or fermenting presses for this, or make sure you press the cabbage down below the water line every day, but olive oil is my preferred method; It’s what the ancient Greek’s used and I always have it in my house, so it’s what I use, too. Coconut oil also works, and will solidify in the fridge to be easily popped off the top of your jar, if you’d prefer no oil remains in your ‘kraut.
If you’re still with me, and ready to dive headfirst into fermentation, grab yourself a cabbage and let’s do this thing!
![Probiotic Beet & Red Cabbage Sauerkraut [Raw + Fermented]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/09/Red_Cabbage_Beet_Sauerkraut_Raw_Fermented_Probiotic_Easy_Homemade_6.jpg?resize=683%2C1024)
You can think of sauerkraut like a condiment: add it to salads, sandwiches, and burgers, scoop a dollop onto grain bowls and scrambled eggs, or just eat it by the forkful if you’re in need of a quick bite of something salty and tangy. Any food that would be enhanced by a bit of salt and acid pairs beautifully with sauerkraut!
If you have a garden full of cabbage, or a local farmer selling them inexpensively, feel free to multiply this recipe and make your family several jars of sauerkraut at once. It’s essentially the same amount of work for a much higher yield!
![Probiotic Beet & Red Cabbage Sauerkraut [Raw + Fermented]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/09/Red_Cabbage_Beet_Sauerkraut_Raw_Fermented_Probiotic_Easy_Homemade_3.jpg?resize=683%2C1024)
If you make this recipe, let me know how it turns out by leaving comment below or taking a picture of your pretty red sauerkraut and sharing it with me on Instagram. I love seeing my recipes in your kitchen!
- 1 small or 1/2 a large purple cabbage
- 2 large beets
- 1 Tablespoon sea salt
- 1 small red onion
- 2 large or 4 small garlic cloves
- 1/4-1/2 cup olive oil (optional, for topping/'sealing' your kraut)
- 1. Cut the cabbage in half, cut out the hard, white core, and use a sharp knife to very thinly slice/shred the cabbage (like making coleslaw). Cut the top and bottom off the beets, cut each in half, and shred them on a box grater. Alternately, both the beets and cabbage can be grated in a food processor with the shredding attachment.
- 2. Place sliced/shredded cabbage and beets into a large bowl, sprinkle with sat, and use your hands to fully mix/massage the cabbage + beets into the salt. Cover and let sit at room temperature for at least 1 hour (or, if you're busy, this can just hang in the kitchen for up to 12 hours while you accomplish other things), to let the cabbage and beets release their liquid.
- 3. While cabbage + beet mixture sits, thinly slice the onion and peel and mince the garlic. Clean a large glass jar (a 2L or larger jar is ideal) or two quart mason jars, and set aside.
- 4. When cabbage mixture is done resting, mix in the onion and garlic, and stir well to combine. Then, use your hands (yes, they'll be stained pink) to pack the mixture tightly into your jar(s), being sure to pour any liquid from the bowl in as well, and pressing down very firmly with your hands to pack it in the jar as tightly as possible. If, at this point, the cabbage mixture isn't fully covered with liquid, splash a little water into the jars just to cover the cabbage. Then, if using, pour olive oil or melted coconut oil on top to create a 1/4-inch layer of oil on top, and secure a paper towel or cheesecloth over the jar using a rubber band.
- 5. Let sauerkraut sit at room temperauture for 1-4 weeks, using a large spoon to press down the cabbage every day to ensure it stays below the water/oil. If at any point you notice any white fuzzy mold on top, just remove the entire top layer of cabbage that's moldy, press the remaining mixture back down below the liquid, top with an extra glug of oil, and proceed; don't worry, everything still under the water/not moldy is completely fine to eat. The longer you ferment, the more pronounced sour/tangy flavor you'll get. I typically prefer the flavor of a 10-12 day ferment, but you're welcome to do as little a 7 days or as many as 28 days, to achieve your preferred flavor. Just be sure to keep pressing it down daily to keep the cabbage below the liquid, as it will expand considerably over the course of several weeks.
- 6. When fermentation is complete, remove the paper towel/rubber band, secure the lid onto the jar(s), and place them in the fridge to chill completely before serving. Sauerkraut will technically keep indefinitely, but is best when eaten within 6 months.