Easy Beet Sauerkraut Recipe (2024)

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This beet sauerkraut is made with fresh beet roots and either red or green cabbage. It’s an easy recipe to ferment, and once you have some ready to go, an easy way to add a little flavorful crunch to meals. I like to serve it as a side, kind of a beet sauerkraut salad.

Originally published January 2020; this post has been updated.

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According to Harvard Health, fermented foods can give your body a dose of healthful probiotics — those live microorganisms that are crucial to good digestion.

This bright red beetroot sauerkraut recipe is a simple way to both extend the shelf life of beets and give your gut a boost!

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Fermented Beet Kraut

The combination of cabbage and fresh beets makes for a really active ferment that will bubble away on the countertop until it achieves the tangy crunch that makes kraut such a favorite.

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Beets —These will add a wonderful flavor and color to your kraut! It transforms the entire jar into a perfect, pretty red. If you have orange/yellow beets, those will work just fine, too, though obviously the color will differ.

Cabbage —I used a combination of green and red/purple cabbage here, but you can of course use what you have available. It will all be the same color in the end!

Salt —This is what aids in fermentation here, so pick a good salt without additives.

Coriander seedsI think it’s the perfect kraut addition, but you can leave it out if you aren’t a fan.

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How to Make Beet Sauerkraut

Mix the ingredients in a very large bowl and start mixing. I recommend your hands, and you can use food-safe gloves so you aren’t staining your skin!

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Transfer the cabbage beet mixture to a large jar and tamp it down. You can buy a special tamper if you’ll use it often, but the handle of a large wooden spoon or a piece of dowel also works well!

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Top off the jar with distilled water (not tap water!) if there isn’t enough natural liquid released. The mixture must be completely submerged in liquid.

Add a weight and lid and let it get to work.

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Do I need special fermenting equipment?

Not always. You can tamp down with anything, and even the weight doesn’t have to be “perfect.” A clean rock works. I’ve even seen people use a cabbage leaf. Just fold it a few times to fit it in.

What sort of lid should be on my jar?

A fermentation lid or airlock are the safest in that they allow gas to escape without you doing anything. You can simply use a regular screw top lid, but you’ll want to release the gas once a day for sure so you don’t have any problems.

Will I be successful at fermentation?

I promise, it’sreally easyto make kraut! The key here is to keep the produce inside the liquid and not in contact with air. Also, keep in mind that if you are doing sourdough, kombucha, or other fun projects, you won’t want them right by each other in the kitchen. They can release their natural “bugs” and combine into some not-so-nice projects. So keep your ferments in their own space!

Storing Sauerkraut

Once the beet sauerkraut is flavorful enough for you, cap the jar and store in the refrigerator or a cool cellar.

Serving Beet Kraut

My son likes to use this as part of an oddly satisfying breakfast plate: Smear hummus on a plate, then top it with a couple of fried eggs and a spoonful of this beet sauerkraut.

Click over here for a straight cabbage sauerkraut.

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★ Did you make this beet sauerkraut? Don’t forget to give it a star rating below!★

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Beet Sauerkraut with Red Cabbage

Yield: about 1 quart

Prep Time: 25 minutes

Fermenation Time: 7 days

Total Time: 7 days 25 minutes

Beet cabbage kraut is an easy recipe to ferment. It's a good way to extend the shelf life of fresh garden beets and results in a delicious ferment that will last months in the fridge.


  • 2 cups cabbage, shredded (red or green)
  • 2 cups beets, shredded
  • 1 1/2 tablespoons Himalayan salt
  • 2 teaspoons coriander seeds (optional)


  1. Mix all ingredients together in a large bowl. Use your (clean) hands to really work the salt into the veggies. Don't be afraid to give it all a little squeeze; you want the salt to start to bring out the juices.
  2. Once well mixed, begin transferring veggies tightly into a wide-mouth quart size Mason jar.
  3. Use a tamper to press the veggies tightly into the jar. There are specialty tampers or you could do as I do and use a large dowel.
  4. As you press, you'll start to see the juices rise to the top. If your produce doesn't generate enough juice, add just a bit of distilled water to bring the level of liquid above the level of the veggies. (You could also use a bit of leftover brine from another ferment, if you happen to have it.)
  5. Place a glass weight on top of the sauerkraut, making sure to push out any air bubbles that are visibly trapped under it. It's critical that the vegetables are not in contact with air.
  6. Place a fermentation airlock or lid on the jar to seal it. If you use a standard lid, you'll need to be sure to open the jar daily to let out any built up gasses.
  7. Let sit at room temperature for a week or two, checking occasionally to make sure that the veggies remain covered with liquid. This will vary depending upon the temperature in the kitchen. A warmer kitchen results in a faster ferment.


Hot tip: Even with airlocks, my beet kraut went crazy and overflowed on about day two or three (called heaving, as you'll read here). You might want to set your jars in a tray to catch accidental spills. (And when this happens, remember that the liquid might need to be replenished.)

Days two and three are often the most active, but it will continue to ferment as long as its sitting at room temperature. Once the beet sauerkraut is flavorful enough for you, cap the jar and store in the refrigerator or a cool cellar.

Nutrition Information:

Yield: 8Serving Size: 1 grams
Amount Per Serving:Calories: 22Unsaturated Fat: 0gSodium: 104mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

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Easy Beet Sauerkraut Recipe (10)


Easy Beet Sauerkraut Recipe (2024)


Is Beet sauerkraut good for you? ›

A probiotic-rich, fermented salad you can easily make in your very own kitchen! This Beet and Red Cabbage Sauerkraut boasts the good-for-you bacteria that we all want in (but are usually missing from) our diet.

What does Beet sauerkraut taste like? ›

This artisan style beetroot infused sauerkraut tastes sharp and savoury at the same time. The sweet earthy beetroot flavour balances the slightly sour tang perfectly. The beetroot gives a delightfully purple hue to brighten any dish.

How do you eat Beet sauerkraut? ›

What to Eat with Sauerkraut? 33 Ways to Enjoy Distinctively Flavored Kraut
  1. Make a Sauerkraut Avocado Boat. ...
  2. Use It as a Topping for Cheese Spread. ...
  3. Add It to a Smoothie. ...
  4. Layer Sauerkraut In a Sandwich. ...
  5. Toss It In Your Green Salad. ...
  6. Egg Salad. ...
  7. Add Sauerkraut to Your Mashed Potatoes. ...
  8. Potato Salad.
Jul 28, 2022

What can I mix with sauerkraut to make it taste better? ›

Ten Delicious Kraut Additions
  1. Juniper Berries. Small and dark, these little raisin-sized berries pack a flavor punch. ...
  2. Beets. Peeled and grated or thinly sliced, even a tiny bit of beet stains the whole ferment fuchsia. ...
  3. Ginger. ...
  4. Lemon Peel. ...
  5. Dill. ...
  6. Caraway Seed. ...
  7. Fennel. ...
  8. Celery Root (celeriac)

What is the healthiest form of sauerkraut? ›

Raw, unpasteurized sauerkraut contains beneficial probiotics that generally do not survive the pasteurization process.

Is it OK to eat sauerkraut every day? ›

It is safe to eat sauerkraut every day, but different people may tolerate or enjoy different amounts. Some people may prefer to eat smaller portions of various fermented foods.

What do you eat Beet sauerkraut with? ›

Fresh fermented beets and carrots make the Beet Red kraut earthy & tart. Add a beautiful bite to meat dishes, hot dogs, and salads paired with goat cheese.

What kind of sauerkraut is best for gut? ›

In a nutshell: the best sauerkraut for probiotics and for gut health is any type of raw (unpasteurized) sauerkraut which is doesn't contain any sugar, vinegar, or preservatives such as lactic acid, sodium benzoate, or sodium bilsufate (since those ingredients all interfere with the process of “lactofermentation” ...

Should you drain sauerkraut before eating? ›

Sauerkraut from a bag is mostly sold drained, so you don't have to drain the sauerkraut before using it.

Should I eat sauerkraut in the morning or at night? ›

To benefit from consuming sauerkraut, you are recommended to maintain the consistency of quantity and consume it regularly. Sauerkraut can be eaten at any time of the day but consuming it early in the morning is considered the best time.

What day are you supposed to eat sauerkraut? ›

Germans have been eating pork and sauerkraut on New Year's for generations because they believe it brings good luck (viel glück in German).

How long does sauerkraut last in fridge? ›

If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.

What extra liquid for sauerkraut? ›

If your cabbage isn't submerged in about 1cm depth of liquid after 24 hours, add some extra brine. Dissolve 1 tsp salt, (always use pure sea salt), into 250ml water and add, or multiply and add enough to cover the cabbage.

Should I add liquid to my sauerkraut? ›

The time you let your sauerkraut ferment is really up to you. I like to let mine go for 2 weeks, but you might prefer the taste at 1 week or even 4 weeks! Keep an eye on your sauerkraut throughout the fermenting process. If the liquid gets too low, top it off with a 2% solution of salt water.

Why do you put vinegar in sauerkraut? ›

To Speed Up The Ferment

For example, sauerkraut starts out with a ton of different bacterial cultures, but by day 5, the acid-loving lactic bacteria have taken over. By adding a bit of vinegar to a ferment, it creates an environment that is ideal for acid-loving bacteria, thus speeding up fermentation time.

What does fermented beets do for your body? ›

They are touted for these benefits primarily due to their nitrate content. Nitrates you eat are turned into nitrite and then into nitric oxide in the body. Nitric oxide is a powerful signaling molecule that tells your blood veins and arteries to open up in order to allow for greater blood flow.

Is fermented beets good for me? ›

The bottom line. Pickled beets are popular on salads or as a side or snack. These naturally sweet root veggies may have a number of health benefits, including improved digestion, physical performance, blood sugar levels, and heart health.

What do you eat beet sauerkraut with? ›

Fresh fermented beets and carrots make the Beet Red kraut earthy & tart. Add a beautiful bite to meat dishes, hot dogs, and salads paired with goat cheese.

What are the health benefits of drinking fermented beets? ›

Fermented Beetroot Has Immune Enhancing Properties

The phytonutrients that give beets their deep crimson color also have powerful anti-cancer properties. Research has shown that beetroot extract reduced multi-organ tumor formations in various animal models when administered in drinking water.

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