I was hesitant to make sauerkraut when I first learned about it. But now that I can make delicious variations like this special sauerkraut with beet and caraway seeds, it’s like a whole new world has been opened up to me!
Here’s the short story…
I didn’t grow up putting sauerkraut on hamburgers or eating it for New Year’s Day. The honest truth is that I had never heard about the stuff until learning about fermentation and how it could help my son with his digestive issues, allergies and asthma!
I bought Bubbies sauerkraut to try because it was the closest to homemade I could find at the time, I found that it wasn’t so bad. Delightfully sour, a little too salty, but definitely something I could get used to!
Then I tried making my own. I followed the directions I received from Kathleen, founder of the Pickl-It fermentation jars. I was in love from my very first batch! No saltiness at all, perfectly sour, no off-flavors at all! While I loved the plain sauerkraut, I was also desperate to try new flavors!
And so, it began.
Different flavor combinations.
Experiments that were kind of meh.
Perfect combinations that absolutely wowed me!
This beet caraway sauerkraut is a very simple combination but such a flavor powerhouse!
If you’re looking for a great caraway sauerkraut recipe without beets, click here. You’ll also find valuable information about the health benefits of adding caraway seeds to your sauerkraut.
While I mostly added the beets to this recipe for flavor, there are many benefits to eating fermented beets. You can find valuable information on beet fermentation health benefits in my beet kvass post. The addition of beets also creates a beautiful color that adds depth and variation to salads and will tempt kids to try it!
Beet Caraway Sauerkraut Recipe
- 2 lbs cabbage (you need approximately 1 3/4lb shredded)
- 1/2 lbs beet (approx 1 lg beet or 2 small beets, shredded)
- 2 tsp caraway seeds (I use these organic caraway seeds)
- 12.5 g salt
- Clean and shred your cabbage.
- Clean and shred your beets.
- In a large mixing bowl, mix approximately 1 3/4lb shredded cabbage, 1/2lb shredded beets, 2 tsp caraway seeds and 12.5 grams salt. Mix well!
- Stuff into jar and press down as much as you can. Leave a few inches of head space. My general rule of thumb is to fill only to the shoulder of a Fido jar, which leaves about 3 inches of headspace.
- Close jar and let ferment for 24 hours, then check brine level. If cabbage is not well-submerged, you may need to add more brine.
- Ferment at room temperature for 1-2 weeks (if your house is on the warmer side, you’ll ferment at room temperature for less time). Then move to the fridge where you will leave it an additional 9-10 weeks.
I’d love to hear what you think about this recipe once you’ve tried it. Is it one of your most favorite sauerkraut recipes ever? I sure hope so! Please also pin this post so others can easily find it as well!