Beet Caraway Sauerkraut Recipe
This lacto-fermented beet sauerkraut recipe with caraway seeds will fill a 1 quart jar.
Ingredients
- 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
Instructions
- 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!
