Sauerkraut is a great way to preserve extra cabbage and make a delicious probiotic accompaniment. Red Cabbage, Carrot, and Beet make this a vibrant colourful Sauerkraut but you could use regular cabbage.
Cabbage, Beet and Carrot Sauerkraut
Prep Time:
10 minutes
Total Time:
10 minutes
Vibrant kraut full of gut-loving probiotics. This is a quick and easy way to see up extra Cabbage harvests.
Ingredients
- 3 cups shredded cabbage (1/4 of a whole cabbage)
- 1 medium Beetroot
- 2 Medium Carrots
- 1 1/2 tsp Salt
Instructions
- Finely slice or grate cabbage using a mandoline or grater. Reserve a whole piece to cover the contents at the end. Add to a large mixing bowl and sprinkle over the salt. at the
- Squeeze the salted cabbage to extract the moisture. Do this for 5-7 minutes.
- Grate carrot and Beetroot and add to the cabbage bowl. Peeled or unpeeled is optional - see notes.
- MIx to combine. Cover and let it sit for 5 minutes.
- Give the mixture a final squeeze and mix. Then add to a sterilised jar. This mix will fit a 700gram jar so you could also use two smaller jars. Allow 2cm of empty space at the top of the jar. Press the mixture down to remove air bubbles and pour over any remaining liquid from the bowl. The liquid should cover the cabbage. Add a little bit of filtered water if you need it. Place a piece of cabbage leaf over the top to keep the mix submerged in liquid.
- Store in a cool dark place for 3-5 days or until you like the flavour. It will get increasingly sour the longer you ferment it. Once you are happy secure the lid and place it in the refrigerator. This will mellow out the smell and slow the fermentation down.
Notes
- Peel the beets and carrots if the skin is particularly dirty and hard to remove or if you have purchased the beets from the store.
- Don't use pre-shredded store-bought cabbage as it will not have the active bacteria.
- Check the mix daily to ensure it is fully submerged in liquid. You may need to add a small weight to keep it down.
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