A vibrant homemade ferment — beetroot and red cabbage massaged with caraway and salt, then left to ferment into a tangy, ruby-red sauerkraut.
This vivid beetroot and red cabbage sauerkraut is a gut-friendly ferment with a gorgeous magenta hue and a sweet-earthy, caraway-scented tang. It's mostly hands-off — a little scrunching, then patience — and rewards you with a punchy, probiotic-rich condiment.
Prep 15 min
Total 15 min
Easy
Video
Preparation
- Tip all the ingredients into a large bowl, add 1–1½ tsp freshly ground black pepper, and scrunch together with your hands for 5 minutes (wear gloves if you'd rather not stain your skin with the beetroot).
- Press the veg down in the bowl, cover the surface and up the sides with cling film or a reusable beeswax wrap, then set another similar-sized bowl on top. Press down hard and weigh it down with something heavy (packs of rice or cans work well) so the juices rise to cover the surface, then cover again.
- Leave to ferment at room temperature for at least five days, or up to one to five weeks for maximum flavour, until the bubbling subsides.
- After a few days you'll see bubbles building up; give it a stir, then cover and weigh it down again. It gets more sour the longer it ferments, so taste now and then, and once you like the flavour, transfer to sterilised jars and keep chilled for up to six months.
Tips from the ZestyPlate Kitchen
- Scrunch the veg and salt firmly for a few minutes to draw out enough juice to submerge it.
- Keep everything below the brine, weighted down, so it ferments safely without mould.
- Taste as it goes — it grows more sour the longer it ferments, so stop when you love it.
- Wear gloves unless you don't mind pink-stained hands.
Frequently Asked Questions
Bubbles and a pleasant sour smell are good signs; the veg must stay submerged under the brine throughout.
Once it tastes right, jar it and refrigerate — it keeps for up to six months chilled.
Wonderful with roast meats, sausages, cheese boards, or piled onto sandwiches and grain bowls.
