Ginger Beet Sauerkraut
  • 3 beets grated
  • 1 head of cabbage shredded
  • 1 inch of ginger peeled and thinly sliced or grated
  • 1 tablespoon of sea salt
  1. Pull 3 outer leaves off of the head of cabbage and set aside. Shred the remaining cabbage in a food processor or mandolin or chop with a knife. Grate the beets and ginger and add to a big bowl with the sea salt.
  2. Massage the cabbage mixture with your hands until it breaks down and becomes soft (about 5 min) and then let it sit for 10 minutes to give it time to break down more and release more juices.
  3. Pack the cabbage in the mason jar tightly, pushing it all the way down until it submerges in its own juices (this is the brine). Leave about 1½ inches of space from the top of the jar. If there is not enough brine to cover the cabbage, add more brine by combining a teaspoon of sea salt with 1 cup of water.
  4. Roll up the leaves and place them in the jar to push the cabbage under the brine. Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 5-7 days in a cool, shaded place. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
  5. Remove the rolled up cabbage leaves and toss in the garbage before eating.
Sauerkraut will keep in the refrigerator for a few months.
Recipe by Fermented Food Lab at