Making Beet and Cabbage Sauerkraut at Home

May 19, 2025

Beet and cabbage sauerkraut is a colorful, probiotic-rich ferment that blends the tangy crunch of traditional sauerkraut with the earthy sweetness of beets. It’s easy to make at home, loaded with gut-friendly bacteria, and packed with nutrients like vitamin C, iron, and antioxidants.

Fermented foods like sauerkraut have been eaten for centuries, and for good reason. They support digestion, strengthen the immune system, and help maintain a healthy gut microbiome.

Research shows that regular consumption of fermented foods can significantly improve gut health and reduce inflammation.

Making your beet sauerkraut lets you control the flavor, freshness, and ingredients, without added preservatives. And if you’re new to fermenting, don’t worry. With just a few simple ingredients and patience, you’ll have a jar of vibrant, tangy kraut that’s as nutritious as it is delicious.

In this guide, you’ll learn:

What ingredients do you need
Step-by-step instructions
Tips for safe, successful fermentation

Let’s get in and start fermenting!

Why beet and cabbage sauerkraut is special

Beet and cabbage sauerkraut stands out from traditional sauerkraut due to the addition of beets, which introduce a subtle sweetness and a beautiful, deep red color.

Fermentation enhances these natural flavors, creating a complex and satisfying taste profile that is tangy and slightly sweet.

Furthermore, combining beets and cabbage amplifies the nutritional benefits, offering a wider range of vitamins, minerals, and antioxidants.

This vibrant ferment is not just a delicious condiment; it's a celebration of earthy flavors and gut-friendly goodness.

Have you ever wondered how fermentation affects your health? Watch this video to understand its benefits and why you must include fermented foods in your diet.

To get started, let’s gather the essential ingredients for your batch of beet and cabbage sauerkraut.

Ingredients for homemade beet sauerkraut

To make your own beet and cabbage sauerkraut, you'll need a few simple ingredients. Here’s what you’ll need to get started:

1 medium beet: Choose a fresh, firm beetroot. The beet adds color and flavor, so choose one that’s vibrant and not overripe.
1 medium head of cabbage: Green cabbage is traditionally used for sauerkraut, but you can also use red cabbage for added color and flavor.
1 tablespoon of sea salt: Salt is essential for fermentation, as it helps extract water from the vegetables and encourages the growth of beneficial bacteria.
Optional additions: To enhance the flavor, you can add spices like caraway seeds, ginger, or garlic. These are entirely optional but can add an extra kick to your sauerkraut.

Take a look at the simple steps to make your sauerkraut.

Step-by-step guide to making beet and cabbage sauerkraut

Follow these detailed steps to guide you through the process of making your own delicious beet and cabbage sauerkraut:

Prepare the vegetables: Begin by removing the outer leaves of a medium-sized red or green cabbage.

Reserve these outer leaves for later use in the fermentation process. Quarter the cabbage, remove the core, and thinly slice the remaining cabbage using a sharp knife or a mandoline.

Wash 1-2 medium-sized beets thoroughly. Peel them if you prefer a smoother texture, or leave the skin on for added nutrients and colour. Grate the beets coarsely.

Combine and salt: Combine the shredded cabbage and grated beet in a large bowl. Sprinkle 2 tablespoons of non-iodized sea salt evenly over the vegetables.

If using, add 1-2 teaspoons of caraway seeds, a few crushed juniper berries, or 1-2 tablespoons of grated fresh ginger at this stage.

Massage and release: Using clean hands, massage the salt into the cabbage and beets for 5-10 minutes. As you massage, the vegetables release their liquid, forming a brine.

This step is essential for creating the anaerobic environment needed for successful fermentation. Ensure the salt is well distributed throughout the mixture.
Also read: Spicy Sauerkraut Recipe with Garlic and Red Pepper Flakes

Pack into jar: Transfer the salted and massaged cabbage and beet mixture into a clean, airtight glass jar. Pack the vegetables down firmly, completely submerging them beneath the liquid brine.

If the natural brine isn't sufficient to cover the vegetables, prepare a supplemental brine by dissolving 1 teaspoon of non-iodized sea salt in 1 cup of distilled water. Add just enough to cover the mixture.

Weigh it down (Crucial): The vegetables must be submerged below the brine to prevent mould growth and ensure proper fermentation.

Use a fermentation weight, a clean glass weight, or one of the reserved outer cabbage leaves folded to fit inside the jar and placed on top of the shredded mixture.

First fermentation (Countertop magic): Cover the jar loosely with a lid. Do not seal it tightly, as gases will be produced during fermentation.

Place the jar at room temperature, ideally between 65-75°F (18-24°C), for 1-4 weeks. The fermentation time will vary depending on the ambient temperature; warmer temperatures accelerate the process.

Monitor and burp regularly: During the fermentation period, observe the jar for the formation of bubbles, which indicates active fermentation.

It is crucial to "burp" the jar daily or every other day by gently loosening the lid to release these accumulated gases. This prevents pressure buildup and potential leaks or explosions.

Taste and decide: After 1-4 weeks, begin tasting your beet and cabbage sauerkraut. It should have a pleasant sour tang.

The longer it ferments, the more pronounced the sourness will become. Once it reaches your desired level of flavour, you can proceed to the next step.

Second fermentation (Flavour refinement—optional): For an enhanced flavour profile, you can opt for a second fermentation. You can add other vegetables, fruits, or spices, such as garlic cloves, apple pieces, or different herbs.

Pack these additions into the jar with the fermented beet and cabbage mixture and ferment for 3-7 days at room temperature, continuing to burp the jar.

Refrigerate and taste: Once your beet and cabbage sauerkraut has reached your desired taste, transfer the jar to the refrigerator. The cold temperature will significantly slow down the fermentation process.

Your homemade sauerkraut will continue to develop its flavor subtly in the refrigerator and can be stored for several months.

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Sometimes, things don’t go as planned, so know how to handle a few common issues that might arise during fermentation.

Troubleshooting common issues

While fermenting beet and cabbage sauerkraut at home is relatively straightforward, some issues may arise. Here’s how to handle a few common problems:

Not enough brine: If the brine doesn’t fully cover the vegetables, top it up with a saltwater solution (1 tablespoon of salt to 1 cup of water).
Mould: If mould forms on the surface, remove and discard it. The fermentation process will be delicate as long as the sauerkraut is submerged in brine.
Fermentation is too slow: If the fermentation process seems too slow, try moving the jar to a warmer spot. An ideal ferment temperature is around 65-75°F (18-24°C).

These expert tips ensures your beet and cabbage sauerkraut turns out perfect every time.

Expert tips for fermentation finesse

To guarantee a successful and delicious batch of beet and cabbage sauerkraut, consider these valuable tips:

Choose the right salt: Always use non-iodized sea salt or kosher salt, as iodine can inhibit the growth of the beneficial bacteria essential for fermentation.
Maintain impeccable cleanliness: Ensure all your equipment, including jars, utensils, and your hands, are scrupulously clean to prevent the introduction of unwanted and potentially harmful microorganisms.
Keep vegetables submerged: It is paramount to submerge them below the brine to prevent mould growth and ensure proper anaerobic fermentation. Utilize fermentation weights or other reliable methods.
Control the temperature: The optimal temperature range for fermentation is between 65-75°F (18-24°C). Avoid fermenting in excessively warm or cold environments, as this can disrupt the fermentation process and affect the final flavour and texture.
Trust your senses, but be vigilant: While a sour smell is normal during fermentation, be watchful for any mould signs, which typically appear as fuzzy growth in various colours. If mould develops, discard the entire batch immediately.
Burp diligently: Do not neglect burping your fermentation jars daily or every other day to release the carbon dioxide produced. This prevents pressure buildup and potential leaks or even explosions.
Taste and learn: After about a week, begin tasting your sauerkraut to monitor its flavor development. This allows you to stop the fermentation at your preferred level of tanginess and learn how the process unfolds in your specific environment.

Also read: Preserving the Crunch and Tang: How Long Will Sauerkraut Last?

Get into the numerous health benefits that come with enjoying beet and cabbage sauerkraut as part of your diet.

Health benefits of beet and cabbage sauerkraut

In addition to its delicious flavor and gorgeous color, beet and cabbage sauerkraut has many health advantages that make it a great complement to a balanced diet:

Packed with probiotics: The fermentation process fosters a thriving environment for beneficial bacteria (probiotics), which can significantly enhance the health of your gut microbiome.

A balanced gut flora is crucial for optimal digestion, improved nutrient absorption, and a robust immune system.

Rich in antioxidants: Red cabbage is naturally abundant in anthocyanins, potent antioxidants responsible for its vibrant red hue. Beets also contribute their own unique set of antioxidants.

These compounds combat oxidative stress, protecting your cells from damage and potentially reducing the risk of chronic diseases. Fermentation may increase the bioavailability of these protective compounds.

Excellent source of fiber: Both cabbage and beets are good sources of dietary fiber, which plays a vital role in promoting healthy digestion, regulating bowel movements, contributing to feelings of fullness, and aiding in weight management.
Abundant in vitamins and minerals: Beet and cabbage sauerkraut retains the essential vitamins and minerals present in the fresh vegetables, including vitamin C, vitamin K, and various B vitamins.

The fermentation process can also enhance the bioavailability of certain nutrients, making them easier for your body to absorb.

Supports a strong immune system: The beneficial probiotics present in beet and cabbage sauerkraut contribute to a healthy gut, which is intrinsically linked to immune function.

A well-balanced gut microbiome helps your body effectively defend against harmful pathogens.

If you’re looking for a natural way to support your gut, check out The Good Bug’s fermented pickles for a delicious, probiotic-packed option!

Potential anti-inflammatory effects: The antioxidants and other bioactive compounds found in red cabbage and beets, along with the fermentation process, may contribute to anti-inflammatory effects within the body.
May aid in detoxification: Beet and cabbage sauerkraut's fibre content can support the body's natural detoxification processes by promoting regular bowel movements and helping eliminate waste products.

It’s time to start serving and enjoying it.

Serving and savoring your beet and cabbage sauerkraut

The vibrant color and tangy-sweet flavor of beet and cabbage sauerkraut make it a versatile condiment and ingredient that can elevate a wide array of dishes:

Colourful topping: Use it as a visually appealing and flavorful topping for salads, grain bowls, tacos, and sandwiches.
Side dish delight: Serve it as a simple yet vibrant side dish alongside roasted meats, sausages, or vegetarian entrees.
Salad enhancement: Toss it into green salads for a tangy crunch and probiotics boost.
Sandwich and wrap upgrade: Add a layer to sandwiches and wraps for a unique flavour and textural contrast.
Burger companion: Top your burgers with beet and cabbage sauerkraut for a tangy and colorful twist.
Mix-in for dips and spreads: Incorporate it into them for an unexpected burst of flavour and colour.
Soup and stew garnish: Use it as a bright and tangy garnish for soups and stews.
Fermented vegetable medley: Combine it with other fermented vegetables for a diverse and flavorful probiotic mix.

Making beet and cabbage sauerkraut at home is a simple and rewarding process that allows you to enjoy the health benefits of fermented foods.

With just a few ingredients and a little patience, you can create a batch of vibrant, nutrient-packed sauerkraut that supports digestion, gut health, and overall well-being.

Relish the process, see the magnificent ruby red change, and appreciate the tangy-sweet richness of your own beet and cabbage sauerkraut. Begin your fermentation journey today and explore the delicious possibilities!

Try The Good Bug's sauerkraut if you want to reap the advantages without having to wait. Brimming with billions of good bacteria, it promises to turn your food into a feast for your gut. Get this zesty, probiotic delight from our website to liven up your meals and satisfy your tummy!