Unless you’ve been living under a rock, sauerkraut is all the rage right now!
Simply put, sauerkraut is fermented cabbage! It is often flavored with spices or other veggies. Sauerkraut is an awesome food to include in your lifestyle because fermented foods are amazing for your gut health!
Today we’re making beet cabbage! It’s pretty in pink, thanks to the beets, and is a great topping to everything. From burgers, to tacos, to eating it as a side dish, you can seriously eat sauerkraut with anything!
You can buy sauerkraut at your local grocery stores or health food shops, but in my personal opinion, anything homemade will always be better! Plus, with sauerkraut trending right now, the prices have skyrocketed. I am all about investing in your health and spending that extra money on quality food and ingredients but considering that sauerkraut is simply cabbage and salt, you can totally make it at home! It requires a little work on day 1 to slice the cabbage and massage it with salt but then it just needs to sit on the counter for a few days to ferment. After a few days, voila, your sauerkraut is READY!
Yes, there is a little time and effort involved with making homemade sauerkraut but trust me, it is worth it!
How to make Beet Sauerkraut:
- 1/2 head medium green cabbage
- 1 tbsp salt
- 1 cup grated beet
- Clean equipment and working space: Make sure everything is clean! This is a very important step that cannot be skipped.
- Prepare cabbage: Slice the cabbage into thin ribbons and place in a bowl.
- Massage and squeeze cabbage: Sprinkle the salt over the cabbage and begin massaging it. You need to work the salt into the cabbage by massaging the cabbage with your hands and squeezing it so it releases water (that’s a good thing). Massage and squeeze the cabbage for 10 minutes.
- Add grate beet: Add the grated beet and massage it into the cabbage for 1 minute to incorporate it.
- Jar the cabbage: Place all the cabbage into a glass jar and also pour in the liquid that was released by the cabbage.
- Weight and cover cabbage: Weigh the cabbage down by placing a clean, heavy object directly on it (I used the pestle from my pestle and mortar). Cover the jar with a thin cloth and secure it with a rubber band to keep everything in place.
- Ferment cabbage: Let the jar sit on your countertop away from direct sunlight at room temperature for 5-7 days to ferment (you can ferment it up to 10 days if you want). Each day, press that heavy object down on the cabbage to compact it. As the cabbage ferments, it will release more liquid and become “limp” (basically broken down and more malleable).
- OPTIONAL: If after day 1, the cabbage has not released enough liquid to submerge the cabbage completely, dissolve 1 tsp of salt in 1 cup of water and add it to the jar of cabbage until it covers it.
Now ler’s make sauerkraut tacos!
- tortillas of choice
- black beans (you may sub for your favorite beans)
- beet sauerkraut
- Fill tortillas with desired amounts of black beans, avocado and beet sauerkraut. Enjoy!