Ginger Beet Sauerkraut
I love sauerkraut! I used to always buy it at the store, but I decided to start making my own a while back and it is so easy and kind of fun, because you can add your own flavors to it! One of my favorites is to combine red cabbage and beets, like in this recipe here. I add ginger and garlic to give it loads of flavor, and it is good on sandwiches, as a side dish, on top of salads or Buddha bowls, or just to snack on!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large bowl, combine the cabbage, beets, ginger, and garlic with the salt, and massage with your hands for about 5 minutes. Let the mixture sit for 25 minutes. You want the water to come out of the cabbage.
- Next, spoon the mixture into 2 large glass jars, pressing it down to pack it in so there are not air bubbles. Leave a little room at the top. Cover the cabbage in the jars with filtered water if the cabbage water does not come up to the top of the jar (you want it to be submerged so mold does not grow). Cover the jars with lids.
- Place the jars on a plate in a warm area, and let sit for about 7 days until they start to smell sour. Every day open the lid to release any gas that may be forming, and check that the water level is still ok.
Store jars in the fridge for up to 2 months.
Rate this Recipe
- Allergen Friendly
- Heart Healthy
- Side Dish