red sauerkraut with beet and spanish onion

red sauerkraut with beet and spanish onion


1 red cabbage
½ a medium raw beet
½ a medium spanish onion (red onion)
1 TBSP of salt or as required
1 tsp of caraway seeds

Additional Equipment

1 1L Glass Jar


1. Remove the outer leaves of the cabbage and put to one side. You'll need them later.

2. Cut the cabbage in half and then into quarters. Remove the white core.

3. Cut the cabbage into fine shreds (if you have a good quality mandolin this definitely makes it quicker and easier).

4. As you shred the cabbage place into a large bowl and sprinkle with some of the salt, this helps to initiate the breakdown of the cabbage leaves

5. Grate the beetroot, finely chop the onion and add to the cabbage with the caraway seeds and remaining salt

6. Mix well, firmly massaging and sporadically squeezing handfuls of the mixture to soften it

7. Place a handful of the mixture into the jar and press firmly into the base.

8. The salt will cause water to be expelled from the cabbage cells. Continue to press the cabbage until enough water has formed to cover the first layer of mixture then add a second handful. Repeat until the jar is full.

9. Fold up the outer leaves of the cabbage and stuff into the top of the jar to firmly pack the mixture. The water level should come to the top of the jar. 

10. Place the lid on top of the jar but do not seal, the mixture needs air. Store out of direct sunlight in a cool dry place.

Knowing when your kraut is ready to eat is really a matter of taste. The fermentation process is not an exact science. I suggest you let the mixture ferment for 3 to 7 days. After the third day smell and taste the kraut to determine the progress of your ferment. The longer you leave it the more potent it will become. When you're happy with the flavour pop it in the fridge to stop the process. Once in the fridge the Kraut has a strong shelf life of at least a couple of months.