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Homemade Spiced Beet and Ginger Sauerkraut Recipe

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★★★★★

4.9 from 407 reviews

A vibrant homemade sauerkraut recipe featuring finely grated cabbage, shredded beet, carrots, and a flavorful blend of fresh ginger, turmeric, and garlic. This naturally fermented dish is easy to prepare and offers a deliciously tangy and probiotic-rich addition to your meals, perfect for gut health and adding zest to sandwiches, salads, or as a side dish.

Ingredients

Scale

Vegetables

  • 8 cups red or green cabbage (finely grated or chopped)
  • 1 small beet (finely shredded)
  • 3 whole carrots (finely shredded)

Seasonings

  • 1 ½ – 2 teaspoons sea salt (plus more to taste)
  • 3 tablespoons fresh ginger (shredded/grated)
  • 3 tablespoons fresh turmeric (shredded/grated)
  • 4 cloves garlic (finely minced)

Instructions

  1. Sterilize Jars and Equipment: Pour boiling water over jars and utensils to sterilize, then dry them completely. Allow them to cool to room temperature to ensure a clean fermentation environment.
  2. Prepare Cabbage: In a large bowl, combine the finely grated cabbage with 1 ½ teaspoons sea salt. Massage the cabbage thoroughly with clean hands for about 10 minutes until it softens and releases its natural water, which is essential for fermentation.
  3. Add Remaining Ingredients: Incorporate the shredded beet, carrots, ginger, turmeric, and minced garlic into the cabbage mixture. Massage again for 4-5 minutes to fully combine and distribute flavors evenly throughout the mixture.
  4. Adjust Flavor: Taste the mixture and add more salt, ginger, or garlic if necessary to suit your flavor preferences.
  5. Pack Jars: Firmly pack the vegetable mixture into the sterilized jars, pressing down to ensure the liquid covers the vegetables. If there isn’t enough liquid released, add filtered water to cover fully to prevent mold growth.
  6. Leave Headspace: Leave about 1 ½ inches of space between the mixture and the jar lid to allow for expansion during fermentation. Seal the jars with their lids securely.
  7. Fermentation Spot: Place the jars in a location away from direct sunlight, such as on the counter or inside a cabinet, where the temperature is consistently above 65°F (18°C) to encourage proper fermentation.
  8. Daily Maintenance: Open the jars daily to release built-up air and press the vegetables down to keep them submerged under the brine, preventing exposure to air and spoilage.
  9. Ferment and Taste: Allow the sauerkraut to ferment for anywhere between 24 hours to 2 weeks based on ambient temperature and your taste preferences. Sample periodically until it reaches the desired tanginess and sourness.
  10. Refrigerate and Store: Once fermentation is complete, secure the lids tightly and transfer the jars to the refrigerator. The sauerkraut will keep well for 3 to 6 months. Always use clean utensils to serve to avoid contamination.

Notes

  • Ensure all equipment and jars are thoroughly sterilized to prevent unwanted bacteria growth.
  • Keeping the vegetables submerged in liquid is crucial to avoid mold during fermentation.
  • Temperature greatly affects fermentation speed; warmer environments speed it up, cooler slow it down.
  • Adjust salt levels carefully as it both flavors and preserves the sauerkraut.
  • Use clean utensils every time you scoop to maintain freshness and prevent spoilage.

Keywords: sauerkraut, fermented cabbage, probiotic food, fermented vegetables, homemade sauerkraut, gut health, vegan condiment

Find it online: https://yumwithmia.com/homemade-spiced-beet-and-ginger-sauerkraut-recipe/