Red Sauerkraut with beets and apples is one of my favorite sauerkrauts to make. It’s got a sweet and earthy flavor along with a bit of tang that you expect from a kraut.
I’ve been on a small fermenting kick after reading The Art of Fermentation. It’s an amazing book that explains the history and practices of all kinds of fermenting from around the world. From kombucha and saurkraut to cheeses, breads, and alcohols. This book covers just about everything you can think of fermenting.
I now day dream of fermenting endless jars of pickles and making my own kinds of flavored mead someday. Though, for now I just experiment with making different sauerkrauts. You should check out my basic sauerkraut recipe, its perfect for classic sauerkraut.
Red Sauerkraut is pretty straight forward. You use red cabbage instead of green cabbage for the base. I love the color and I find red cabbage a little sweeter and less bitter than most green cabbages. Once your done massaging the cabbage you add shredded beet and carrot before putting it in a jar to ferment.
Super easy, right?
I love this combo of vegetables and apple because you still get the tang from the ferment but it’s paired with a bit of earthiness and sweetness from the beets, apple and carrot. It’s also bright red/pink and is a great pop of color to cheer up your plate.
Why should you make your own? Other than for customizing the flavor? Probiotics.
Homemade ferments have natural probiotics that are wonderful for your digestive system. Store bought ferments are usually pastureized during manufacuting and packaging, which kills all the probiotics. When you ferment sauerkraut at home you keep all those probiotics in your kraut. Fermenting creates a hospitable enviorment for the good bacteria to multiply and keeps bad bacteria from forming. It’s one of the easiest ways to make probiotics at home.
This Red Sauerkraut can be used just like regular sauerkraut. Top hot dogs or burgers with it, serve it with bangers and mash, or enjoy it like a side salad with your meal.Print
Sauerkraut with Beet, Apple and Carrot
Tangy and a little sweet. This crunchy Sauerkraut is so easy to make at home. Don’t worry no giant crock needed to make this recipe
- Prep Time: 20 minutes
- Total Time: 72 hours 20 minutes
- Yield: 24 1x
- Category: Appetizer, Side Dish, Snack, Spice
- Cuisine: American
- 1 med Red cabbage
- 1 TBS Kosher salt
- 1 Large Red Beet
- 1 Large Carrot
- 1 Medium Apple (Honey crisp or Pink Lady work wonderfully)
- Clean a quart sized mason jar and a large mixing bowl with soap and warm water. Do not use antibacterial soap. We want them clean but not sterilized.
- Cut the head of cabbage into manageable pieces, cut out the core, and slice into thin ribbons.
- Place all the cabbage ribbons into the large mixing bowl and sprinkle with salt. Using your hands massage the salt in to the cabbage for 5-10 minutes. The cabbage with begin to breakdown and produce liquid.
- Shred the beet, apple and carrot with a cheese grater and add them into the massaged cabbage.
- Grab a handful of cabbage and stuff it into the mason jar. Repeat this to fill up the jar. Every couple of handfuls pack the cabbage down into the jar. Add in any liquid from the mixing bowl. Stop when you are and inch or so from the top.
- Weigh down the cabbage with either a clean stone, fermenting weight, or even a smaller mason jar with something in it to weigh it down.
- Cover with a cloth or use a fermentation lid.
- Check on the sauerkraut every few hours for the first 24 hours, pressing down so it will become submerged in it’s own liquid. Once it’s submerged leave it in a cool place out of direct sunlight for 3 to 10 days. Taste the sauerkraut every day till it is to your liking and then refrigerate.
- Calories: 18
Keywords: cabbage, ferment, Sauerkraut, Vegetables