Amazing Fermented Red Cabbage Sauerkraut with Beet, Ginger and Apple
Amazing Fermented Red Cabbage Sauerkraut with Beet, Ginger, and Apple is a sauerkraut recipe you won’t want to miss! The red cabbage, red and golden beets, orange and purple carrots, and the green apple all work together to provide us with their color and nourishment vibes. This along with added ginger, dill, turmeric, salt, and a touch of black pepper give this sauerkraut a deliciously tangy and tart flavor with a hint of spice.
Equipment
- One large 64 oz or two 32 oz mason jars
- Mason jar lid/s
- Large bowl
- Food processor, grater, or sharp knife
- Fermentation weight or substitute, see tips above
- Label for processing date, optional
Ingredients
- 1 red cabbage (1/2 will be used in the recipe)
- 4 carrots
- 3 beets
- 1 green apple
- 1 inch knob of ginger
- 1.5 tbsp sea salt
- 1 tsp turmeric
- 1 tbsp chopped dill
- 1/8 tsp black pepper
Instructions
- Peel the first 2-3 outer leaves from the cabbage and reserve for later. Cut the cabbage in half and remove the core.
- Using a food processor, grater, or a sharp knife, shred (or cut into thin small pieces) ½ f of the red cabbage, 4 carrots, 3 beets, 1 apple, and the knob of ginger. This will result in approx 3 pounds of mixed shredded vegetables.
- In a large bowl, mix all of the shredded vegetables with a spoon and add 1 tbsp of the sea salt.
- Allow the salt and vegetable mixture to sit for about 5 minutes.
- Using your hands, massage the veggies for around 5 minutes until you are able to naturally withdraw a good amount of liquid from the vegetables when you squeeze them. **See the video above.
- Add ½ tablespoon salt, 1 tsp turmeric, and ⅛ tsp pepper.
- Mix well and continue to massage vegetables a few minutes longer.
- Fill the fermentation jar or mason jar with the cabbage mixture. Leaving ½ inch of headspace at the top.
- Press the vegetables firmly down into the jar until everything is submerged under the brine.
- Add the reserved cabbage leaves as a top layer of the sauerkraut to keep the vegetables submerged or use the fermentation weight.
- Cover the jar with the mason jar lid.
- Label the jar with the processing date.
- Allow the vegetable mixture to ferment at room temperature (approx 70 degrees) for around 7-10 days or to taste.
- Be sure to take the lid off once a day to release any carbon dioxide pressure that has built up in the jar.
- Refrigerate when fermentation is complete.
- Enjoy!
Notes
Optional Add-ins: turnip, radish, kohlrabi, onion, garlic, fennel, peppers, red pepper flakes, coriander seeds, caraway seeds, or juniper berries.