Beetroot & red cabbage sauerkraut
A weeknight-friendly Polish vegetarian built around beetroot, red cabbage and caraway seed — roughly 80 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 12 steps.
At medium difficulty across 12 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
- 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.
- Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).
- 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.
Watch how it's made
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What to serve with Beetroot & red cabbage sauerkraut
Tips & common questions
How long does Beetroot & red cabbage sauerkraut take to make?
About 80 minutes from start to finish — an estimate based on the 12 steps and 5 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Beetroot & red cabbage sauerkraut vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Beetroot & red cabbage sauerkraut via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.