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Beet Caraway Sauerkraut Recipe

This lacto-fermented beet sauerkraut recipe with caraway seeds will fill a 1 quart jar.
Course: Ferment
Keyword: Sauerkraut
Author: nourishingtime.com


  • 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.
  • Enjoy!