Beetroot & red cabbage sauerkraut
Authentic Polish Beetroot & red cabbage sauerkraut — a delicious vegetarian dish with 5 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
30
Cook Time (min)
4
servings
280
Calories/serving
Medium
Difficulty
Ingredients
- 320 g Beetroot
- 450 g Red Cabbage
- 1 small Onion
- 2 tsp Caraway Seed
- 1 tsp Sea Salt
Instructions
4 steps · ~33 minutes total
Step 1
Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid staining your skin with the beetroot juices.
10 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 2
Press the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.
10 minutesStep 3
Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).
5 minutesStep 4
Check the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.
8 minutes
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your polish meal with these perfect pairings:
About This Dish
Beetroot & red cabbage sauerkraut is a beloved dish from Polish cuisine, originating in Poland. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Polish cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated medium difficulty and uses 5 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Fermenting beetroot and red cabbage sauerkraut typically takes about 1 to 4 weeks, depending on the temperature and desired sourness.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
