Asa Simonsson

Beetroot and Cabbage Kraut

banner
Preparation info

  • 1.5 litre

    Jar
    • Difficulty

      Easy

Appears in
Fermentation
Fermentation

By Asa Simonsson

Published 2019

  • About

If you want your beetroot kraut to last a bit longer you can mix it with cabbage. I usually use white cabbage for this. The kraut will come out differently in taste and texture to the plain beet kraut. It is still very delicious though.

Ingredients

  • 500 g/1 lb beetroots
  • 500 g/1

Method

  1. Wash and peel the beetroots, and cut away any bad bits. Prepare the cabbage, taking away the outer leaf and anything that looks bad.
  2. Julienne the beets thinly on a mandoline or in your food processor. Do the same with the cabbage – aim for long thin slices of a similar size to the beetroot.
  3. Put the beets and cabbage in a mixing bowl, add the salt and