Haus Red Cabbage Sauerkraut: With Beets & Ginger

By the Sauerhaus Team
Last Updated on February 7, 2019
Affiliate Disclosure

Recipes, Sauerkraut

1 HOUR

PREP TIME

1-3 WEEKS

FERMENT TIME

0.5 GAL.

YIELD

Most people have probably eaten, or at least heard of, sauerkraut. You know, that crunchy, sour shredded stuff that gets loaded on bratwurst, kielbasa, hot dogs and all sorts of other sausages. Or maybe you have seen it served as a side with a hearty meat like a pork chop or between layers of corned beef, pastrami and swiss cheese on a Reuben sandwich. Regardless of where you’ve seen it or how you’ve eaten it, you might still be wondering what is sauerkraut made of? Basic Sauerkraut is a very simple recipe of green cabbage, salt and occasionally carrots. But the exciting part is not so much what it is made of, but how sauerkraut is made that makes it so special and and beloved! Sauerkraut is a fermented food and the vegetables involved go through the complex process of fermentation, during which lactic acid bacteria ferments the sugars in the vegetables. This fermenting preserves the vegetables, giving them a long shelf life, and gives the cabbage the distinct sour flavor that is synonymous with sauerkraut. Sauerkraut literally translates to “sour cabbage” in German, the native language of the country of its origin, Germany. Additionally, the fermentation process transforms the cabbage into a superfood and imparts loads or probiotics on the cabbage which are the source of the many health benefits of sauerkraut. Sauerkraut is good for you not just because of the raw ingredients but because it is full of healthy bacteria called lactobacillus. When ingested, lactobacillus can improve your overall gut health and promote better digestion, ultimately supporting protection against many digestives tract and other diseases.

These probiotic health benefits are unique to homemade sauerkraut as opposed to store bought and one of the many reasons that home fermentation is so popular. This because store bought varieties of fermented foods (like kimchi, pickles, kombucha and more) are required to adhere to strict regulations including pasteurization. Pasteurization requires foods to be heated to extreme levels and effectively kills off any beneficial bacteria born out of the fermentation process, so while your favorite store bought brands of fermented foods might taste great, the benefits of ingesting them are limited.

As noted, this tasty food hails from Germany and not surprisingly is especially popular during traditional german festival periods like Maifest in the Spring or Oktoberfest in the Fall. It’s even thought to bring good luck if eaten at the beginning of the new year, but here in the very German city of Milwaukee, where we’re from, Sauerkraut is eaten all year long.

While we love traditional sauerkraut, when you’re eating so much of one thing, it’s nice to mix it up a bit. That is why we’ve put our own spin on the classic “no frills” staple and, if possible, made it even more delicious with our “Haus” red cabbage sauerkraut recipe. This fun mix of red cabbage, beets, ginger and spices is our go-to combination of ingredients for a non-traditional Sauerkraut that is a little sweet, a little spicy and delicious both as a side dish or all by itself!

Special Equipment

Additional Equipment: see our post on The 14 Items Every Serious Home Fermenter Needs for other kitchen tools we use for home fermenting and recommend to our customers!

Ingredients

1 large (3-4 pounds) Red Cabbage
2 large (1 pound each) Beets
2 inch piece of Ginger
3 tablespoon Fine Grain Mineral-Rich Dry Salt*
2 tablespoon Coriander Seeds
1 teaspoon Red Pepper Flakes

*We do not recommend using standard table salts or kosher salts when fermenting food as they are refined and often contain anti-caking agents. Natural, unrefined salts like Redmond Real Salt brand sea salt or Pink Himalayan Salt contain no artificial ingredients and maintain their original minerals which add to the quality and flavor of your recipe.

How to make Red Sauerkraut

1.) Prepare The Vegetables

Rinse the cabbage and remove 3-4 outer leaves. Discard of all but one – you’ll need it later! Cut the cabbage into quarters lengthwise, then trim out and discard the core. Next cut the cabbage crosswise into 2-inch wide strips and place them in a large bowl.

Trim the stems off the beets at the root, then wash the beets by running under the faucet and rubbing. Once all the dirt is off, remove the skin with a vegetable peeler. Finally, Cut the beet into quarters and then into 1-inch match sticks (grating can result in mush!) and set aside.

Rinse the ginger under the faucet, then remove the skin with a vegetable peeler. Then dice the ginger into tiny cubes and set aside.

2.) Massage the Vegetables with Salt

Add the salt to your large bowl with the cabbage and massage it into the cabbage. Do this for 5-10 minutes until the cabbage is reduced to about 3/4 the volume it was, is noticeably soft to the touch, and an ample pool of brine has formed in the bottom of your bowl.

Then add the remaining vegetables and spices and hand-mix for 2-3 minutes until thorughly covered and distributed.

3.) Ferment The Mixture

Transfer the finished mixture into your clean fermentation crock, then pack it down with a cabbage tamper. Make sure the crock is filled no more than 80% full in order to leave room for the weights.

Set the weights on top of the mixture to ensure it stays submerged in the brine that develops during the lacto-fermentation process. Place the lid on the crock, fill the water channel, then tuck the crock away in a low-traffic area (like the inside corner of a kitchen countertop) in order to avoid being disturbed.

Let the mixture sit in the crock at room temperature for at between 1 to 3 weeks depending on your umami flavor tolerance. Also, don’t forget to check the water seal regularly to ensure enough water remains after evaporation to keep a seal.

4.) Store and Eat Your Sauerkraut

Once the Sauerkraut has fermented to your taste liking, move it into fido jars for storage in the refrigerator. Sauerkraut will keep for weeks and even months, but its best to eat it right away if the flavor and consistency is to your liking as it will continue to ferment, albeit slowly, in the refrigerator.

Red Cabbage Sauerkraut Recipe

Red cabbage sauerkraut with ginger and beets is a delicious twist on the more traditional and minimalist green cabbage sauerkraut and an easy way to amp up the flavor and health benefits of one of the most popular fermented foods of all time!

Prep Time

1 Hour

Ferment Time

3-4 Weeks

Yield

0.5 Gallons

Ingredients

1 large (3-4 pounds) Red Cabbage
2 large (1 pound each) Beets
2 inch piece of Ginger Root
3 tablespoons Fine Grain Mineral-Rich Dry Salt
2 tablespoon Coriander Seeds
1 teaspoon Red Pepper Flakes

Instructions

Wash all of the vegetables. Core and shred the cabbage, peel and matchstick the beets and peel and mince the ginger root. Then, combine the vegetables with the spices and mix thoroughly to ensure full coating and no dry clumps.

Transfer the ingredients to a fermentation crock and let ferment for 3-4 weeks. Keep a close eye on the water channel of the fermentation crock and make sure to refill frequently.

Once fermented, store in a jar and refrigerate throughout use – red cabbage sauerkraut will keep for several months!