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Sauerkraut with Beets
Sauerkraut with beets is a bright, healthy ferment that does not require enormous batches. Fresh cabbage and beetroot are available all winter, so this dish can be made on demand at any time of year. The vibrant pink-magenta color from the beets makes it stand out on any plate. Sauerkraut with beets is perfect for Lent, vegetarian meals, or as a side dish with meat and fish. The cabbage cooks quickly and is ready to serve at the table in just four days. A jar should be stored in a cool place for the best long-term keeping — the lacto-fermentation continues slowly and gently in the cold.
Preparation time: 40 minutes + marinates in the jar for 4 days.
Ingredients
Show ingredients
- white cabbage – 1 kg;
- raw beetroot – 2 pcs;
- celery greens – 3-4 sprigs;
- celery stalk – 1 pc;
- coriander greens – 4-5 sprigs;
- garlic – 3 cloves;
- bitter pepper – 1 pod;
- black peppercorns – 10-15 pcs;
- salt – 1.5-2 tbsp;
- water – 1 l.
Prepare all the products for making sauerkraut with beetroot in advance.
Preparation
- Cut the bitter pepper into rings using scissors. Chop the garlic into large slices. Bigger garlic pieces release flavor gradually during the long ferment, rather than all at once like minced garlic would.
- Cut the beetroot into half rings 3-5 mm thick. Chop the celery greens and stalk coarsely. The thinner the beet slices, the more color they release into the brine and onto the cabbage.
- Cut the cabbage into wedges 1-1.5 cm wide. Wedge cuts ferment differently than the more common shredded sauerkraut style — the larger pieces stay crunchier and more intact through the four-day cure.
- Divide all products except for the cabbage into three roughly equal parts. Place one part at the bottom of a clean jar: garlic, bitter pepper, peppercorns, chopped greens, and celery stalk. The layered distribution ensures even flavor throughout the finished ferment.
- Fill the jar with cabbage to half. Add the second portion of spices, garlic, and greens. Firmly pack the cabbage to fill the jar to the top. On top, place the third portion of spices and the remaining greens. Tight packing is essential — air pockets allow unwanted bacteria to grow during fermentation.
- In a pitcher with warm but not boiled water, dissolve the prepared salt. Boiling kills the natural bacteria needed for proper lacto-fermentation, so the water must stay below 60°C.
- Fill the jar to the brim with the brine. Some water remains in the pitcher — this is normal and will be needed later when the cabbage absorbs brine. Place the jar with cabbage on a plate to catch any overflow during fermentation. Leave at room temperature.
- After a day, the brine in the jar has changed color and become more red. The liquid level has noticeably decreased as the vegetables absorb it. Top off the jar with brine from the pitcher to keep the cabbage fully submerged.
- On the fourth day, the cabbage is ready. Cover with a lid and place in a cool spot or refrigerator. Bright, juicy, healthy sauerkraut with beets is ready to enjoy. Serve in chunks alongside roasted meat, or chop the cabbage smaller, add chopped green onions, season with sunflower or other vegetable oil, and serve as a salad.
Tips and Tricks
Tip 1. Use only non-iodized salt for fermentation. Iodized salt inhibits the beneficial bacteria responsible for lacto-fermentation, leading to slow or failed ferments. Sea salt, kosher salt, or pickling salt all work perfectly. Check your salt label carefully — many table salts add iodine and anti-caking agents that interfere with the fermentation process. Pure salt is the only ingredient besides cabbage, water, and aromatics that should appear in the jar.
Tip 2. Keep the cabbage fully submerged under the brine throughout fermentation. Any cabbage exposed to air will mold or rot, ruining the entire jar. Use a small clean weight (a small jar or fermentation weight) to push the cabbage down if it floats. The same submerged-vegetable principle applies to classic pickle soup and other brined preparations.
Tip 3. Place the jar on a plate or in a shallow dish during fermentation. The active fermentation produces gas that pushes brine out of the jar, creating overflow. The catch-plate prevents a sticky mess on your counter. After the active phase calms (around day 2-3), the overflow stops and you can move the jar back to its regular spot in the fridge.
Tip 4. Taste the cabbage on day 3 and decide whether to ferment longer. Some people prefer mild sauerkraut after just three days; others want stronger sour flavor that takes 5-7 days to develop. Once the desired flavor is reached, refrigerate immediately to slow further fermentation. Pair finished sauerkraut with grilled meats, sausages, or thick slices of homemade bread and butter.
FAQ
Why is my sauerkraut slimy?
Slimy sauerkraut usually means too-warm fermentation, too-low salt concentration, or contamination from a not-clean-enough jar. Sterilize the jar with boiling water before use. Maintain a salt ratio of about 1.5-2% by weight (about 15-20g salt per kilogram of vegetables). Keep the ferment below 22°C if possible — warmer temperatures invite the wrong bacteria. Slimy sauerkraut should be discarded; it is no longer safe or pleasant to eat.
What if white film forms on top?
A thin white film called kahm yeast is harmless but unappetizing. Skim it off carefully with a clean spoon and continue the ferment. Kahm yeast appears when the brine is exposed to air, so keeping the cabbage fully submerged prevents it. Black, blue, or green mold means the ferment is contaminated and should be discarded entirely — do not try to scrape off mold and continue.
Can I add other vegetables to this sauerkraut?
Absolutely. Carrots, daikon radish, ginger, apple, and turmeric are all popular additions to beet sauerkraut. Each brings its own flavor and color contribution. Avoid soft vegetables like tomatoes that turn mushy under fermentation. Maintain the basic 1.5-2% salt ratio relative to total vegetable weight regardless of additions. Experimenting with different combinations is part of the fun of home fermentation.
How long does the finished sauerkraut keep?
Refrigerated in a sealed jar, the sauerkraut keeps for several months — often 3-6 months without significant quality loss. The flavor continues to develop slowly in the cold, becoming deeper and more sour over time. The probiotic bacteria remain alive and beneficial throughout. Once you open the jar regularly, the rapid air exposure may shorten useful life to about 2 months. Always use a clean utensil when serving to avoid introducing contaminants.
