Beetroot Sauerkraut

Gluten free / dairy free /  vegetarian


  • 200g beetroot, grated
  • 300g cabbage, finely sliced
  • 1tsp fennel seeds
  • 1tsp coriander seeds
  • 2tsp sea salt
  • 1ttsp miso paste
  • 1tsp ginger


  1. Place the beetroot and cabbage into a large bowl
  2. Add the seeds and salt and massage them well into the veggies with your hands (you may want to wear gloves to avoid staining!)
  3. Drain off the some of the cabbage juice and mix with the ginger and miso paste in a small mug.
  4. Pour the miso mixture back into the cabbage and massage firmly in.
  5. Transfer the cabbage into an airtight container, fully emerging into the juice - you will need to push the veggies down hard to do this, removing any air bubbles.
  6. Keeping the lid on the jar, store at room temp out of direct sunlight.
  7. Check on your sauerkraut everyday bu opening the jar to release any gas and ensure that juice is always covering the top. If you find it is running out of juice add 1/2tsp salt to 100ml of filtered water and use this to top up.
  8. After 7 days it will be ready to taste. You can keep it fermenting for up to 4 weeks, depending on how strong you like the flavour. Once happy keep in the fridge for a few days before tucking in.
Beetroot sauerkraut