Beetroot Sauerkraut

Serves 8-10


  • 1 cabbage, finely sliced
  • 1 beetroot, grated
  • 1 tsp fennel seeds
  • 1cm ginger, grated
  • 1 garlic clove, grated
  • 1 tsp salt


  1. Place all ingredients in a bowl and toss together. Allow to rest for 5-10 minutes and then massage the cabbage and beetroot, squeezing to release the liquid.
  2. Allow to rest for about 30 minutes and repeat.
  3. Transfer cabbage mixture (including juices) into a mason jar and pack down with a wooden spoon. Cover with a cabbage leaf and pack down again.
  4. Leave the jar in a warm spot, checking every 24 hours that there is enough liquid to cover the cabbage mix. If more liquid is needed, mix ½ tsp of salt with ½ cup of water and top the jar up.
  5. Allow to ferment for 4-5 days. If you prefer a stronger flavour, you can leave it to ferment for longer. Store in the fridge.
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