In this beet and red cabbage sauerkraut you’ll get the amazing probiotic properties of fermented cabbage with the added benefit of the powerful antioxidants contained in beets.

Probiotic Beet and Red Cabbage Sauerkraut




  1. Add all ingredients in a large bowl, and use your hands for scrunching the mixture for two or three minutes, until the vegetables juices start to collect into the bowl bottom.
  2. Transfer the mixture into a clean glass jar and press well. If the juices don’t cover the mixture, add more salted water (1 tsp sea salt for 1 cup of water).
  3. Cover with a lid and let sit on room temperature for up to one week, until the taste becomes sour.
  4. Keep in the refrigerator.

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