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This week Laura gets her hands dirty showing us how to make some homemade sauerkraut.

Red Cabbage Sauerkraut


  • 1 large head cabbage

  • 1 cup grated beet

  • 1 tablespoon juniper berries

  • 2 tablespoons Kosher salt


  1. Chop up the cabbage.

  2. In a large bowl, sprinkle cabbage with salt and massage until there is plenty of liquid and the cabbage softens (about 10 minutes).

  3. Mix in one cup of grated beets for every 5 cups of cabbage and add in juniper berries.

  4. Stuff the cabbage into your sanitized container, pressing the cabbage underneath the liquid. (If necessary, add a bit of water to ensure sufficient liquid). All the cabbage should be submerged under the liquid.

  5. Use a small jar filled with beans (or any other clean, weighted item) to press the cabbage under the liquid. Cover the jar with cheesecloth and secure with a rubber band or twine.

  6. Allow the sauerkraut to culture for 3 to 10 days at room temperature or until it's bubbly and tangy to your liking. Transfer to cold storage.

Red Cabbage Sauerkraut




Daily food & travel inspiration in your inbox

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- Three reasons why you should make your own sauerkraut at home: number one, it is super cheap, number two, it's really easy, and number three, it is extremely good for you. Let's go make it. Not much to see here. Probiotics are a total buzz word right now, and that's basically what's in sauerkraut. Sauerkraut's like the old school probiotic. It's got tons of good bacteria in it, which is great for your gut, really good for digestion and immunity, and it's also like giving your vegetables superpowers. So we're gonna start out by chopping up our cabbage. I'm actually gonna put an apron on for this because it can get a little messy. And also this is a borrowed dress. Okay, so we will chop the cabbage in half first. Once you have it in half, basically we're just gonna go around the core. Cut it in little wedges. I try to get it as thin as I can. It does not have to be perfect. Cabbage is a great source of Vitamin A and C, really high in fiber. It's a great thing to eat on its own, and it's even better when you ferment it, so that's what we're doing today. So at this point, we're gonna put our cabbage in a bowl to massage it up. I like to do half at a time, and half of my salt, which is gonna be about a tablespoon, kosher salt. Get that on there. And then we're just gonna massage like the dickens. So what we're doing as we're massaging it is basically pulling the water out. This is starting the whole fermentation process, which is gonna create this brine which is what creates the souring in the fermentation process. The salt actually keeps it crunchy after you've let it ferment for a few days. So that's good, you don't want soggy kraut. Am I right? Let's add the other half. This process is actually really easy, and it's such a cheap thing to make that once you do it once, you'll wanna make it all the time. It's also very therapeutic, squeeze out all your problems. So it'll probably take about five to 10 minutes of massaging to draw the water out, start to break it down. You should be pretty good to go after five to 10 minutes. Now's the point when you can get really creative and add some extra veggies in there. I'm going to add beets because I just really love the color, and it's adding a ton of nutrition, Vitamin A, Vitamin C, more fiber, all that stuff. I'm shredding it with a box grater because we want it broken down a bit more, so that it can be fully incorporated in with all the cabbage and we can massage it all in together. And it's gonna be beautiful, which is important. Okay, that looks great. I think that's plenty. Now for some extra flavor, I'm gonna add in some juniper berries. You could also add caraway seeds, that's I think the most common one, or coriander seeds, but I love juniper berries. It's like a small handful, a couple tablespoons. And now I'm just gonna incorporate everything, just massage it all together. Even since I've left the cabbage sitting here on its own, more liquid has come out. I can already feel it, so it's happening. Now all we have to do is put it into a jar. They sell containers that are specifically for making sauerkraut, but you can just as easily use something that you probably already have at home. I'm gonna use this jar. Any sort of Mason jar will work. Just make sure it's nice and clean, there's no soap residue, nothing like that, because we really want the good bacteria in here to thrive. Just grab some, I like this part, and smoosh it in. Oh, God, that color! I'm gonna smoosh it. Oh, it's so liquidy and wonderful. So basically we're just grabbing this stuff by the handful, punching it down, and doing it all over again. You can see how much liquid is coming out of here, and that is all just from the salt. It's this awesome purple-red color. So it's gonna be important that when we leave it to ferment that the liquid is above the top of the sauerkraut. That keeps it from going bad. I am actually just gonna pour some of this liquid straight in. Now if you're out of liquid at this point, and you still have some kraut that's popping up, you can just add a little bit of water to make sure that it's covered. The other thing we're gonna do is add a weight on top, so I'm gonna use just this little jelly jar. I'm gonna put some beans in it. You can also use a rock. Some people do that. Anything that will weigh it down that's clean is gonna keep the kraut from rising up to the water line to the kraut juice line. Oh, man, look at that, so that's great. And now, I'm just gonna cover it with some cheese cloth and hold it in place with a rubber band. You can use twine, whatever you have on hand. Now that we have our kraut all set up, we're just gonna find a nice cool place for it. Somewhere between 65 and 75 degrees is perfect. And we're just gonna let it hang out. You wanna check on it every day or so just to make sure that the kraut has not crept up above the water line. If that happens, you wanna add a little water, add a little weight maybe. Just gotta keep that liquid line above the kraut. There's no hard and fast rule about when it's done. You wanna check on it after about three days and taste it just to see if it's to your liking, depends on how tangy you like it. You can let it go for a couple more days if you want it a little tangier. You can keep it in your refrigerator for up to two months, although you will definitely eat it all before then. Great on sandwiches, just a really easy delicious way to incorporate probiotics into your diet. Also the cheapest way to do it, which is my personal favorite.