Beet Ginger Sauerkraut |

Beet Ginger Sauerkraut

Beet Ginger Sauerkraut has long been on my agenda to make, especially after I picked up a bag from Farmhouse Cultures.

Learn how simple it is to make probiotic-rich Beet Ginger Sauerkraut at home with this easy to follow tutorial from Stupid Easy Paleo. |

It was so delicious, and while buying it pre-made is convenient, it’s far more affordable to make it myself. The beets add a bit of sweetness—plus, the color is fantastic—and the ginger is so flavorful and provides a little bite.

I have a few sauerkraut / fermentation posts on this site already, and this isn’t really any different from those. If you’re a newbie to making sauerkraut, take a deep breath (it’s going to be okay!), and read through the whole post before you start the process.

How to Make Red Cabbage Sauerkraut

It’s actually very, very simple but there are a couple key points to remember:

  • This method uses lacto-fermentation with only salt and whatever Lactobacillus bacteria are kickin’ around your kitchen environment. There is no whey in this method.
  • The veggies must stay submerged under the brine (in an anaerobic environment) the *whole* time you’re fermenting them…and even after they’re done. If not, they’ll mold quickly.
  • Clean all your glassware, utensils and hands well before you start. For extra insurance against contamination, rinse everything with white vinegar.
  • You don’t have to use a fancy fermentation cap like this, but they make the process a bit easier, and there’s less chance of contamination. I used the Kraut Source prototype for this batch, and I’m super impressed at how simple it was. It was especially good at keeping the veggies submerged. They are about to finish their Kickstarter, so get in on it while you can!
  • I’ve included a troubleshooting section at the end of this post, so if you’re seeing odd things during fermentation, check there to see if it’s normal or you should toss your ferment.
Beet Ginger Sauerkraut |

Beet Ginger Sauerkraut Recipe

Course: Side Dish
Cuisine: Fermented, Gluten-Free, Paleo, Whole30
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 32
Calories: 8 kcal
Author: Steph Gaudreau

Learn how simple it is to make probiotic-rich, raw, fermented Beet Ginger Sauerkraut at home with this easy to follow tutorial. Find out how!



  • 1 lb green cabbage
  • 8 oz red beets
  • 2 oz grated ginger
  • 1-1/2 tbsp coarse sea salt

If you need extra brine:

  • 1 tsp coarse sea salt
  • 1 cup water


The basic method for making sauerkraut goes like this:

  1. Thinly slice the vegetables, then salt them. Pulverize the veggies by crushing them with your hands to release the juices. Pack them tightly into a jar, submerging the veggies underneath the brine. Cover with something—like fabric—so dust and bugs stay out, but air can still escape. (Gas is generated as part of the fermentation process, so don’t cover it with an airtight lid unless it’s one specifically made for fermenting or you run the risk of the jar exploding due to pressure.) Let it sit in a dark cabinet for at least a week—or longer, depending on how sour you like it—then refrigerate.

For this batch:

  1. Cut the cabbage in half. You’ll only be using half for this recipe, unless you decide to double it. (In that case, you’ll need to double the amount of beets, ginger, and sea salt, and you’ll need another jar set-up.) Very thinly slice the cabbage. I used a mandolin, but I’ve done it plenty of times with a sharp knife. Toss the cabbage into a very large bowl.
  2. To prepare the beets, I scrubbed but didn’t peel them. If you’d like, you can peel them, but it’s just an extra step. I thinly sliced the beets into rounds using a mandolin, then stacked them up, and sliced them into matchsticks. Alternatively, you could shred them in a food processor or with a box grater (but that is SUPER messy because beet juice stains). Place the beets into the bowl with the cabbage.
  3. For the ginger, I grated it down finely using a microplane grater. You could also mince it by hand, just be sure the pieces are very small since biting into chunks of ginger is very spicy. Place the grated ginger in the bowl with the beets and cabbage.
  4. Now, add the salt. With clean hands, start to scrunch the veggies as you mix everything together. You have to get aggressive here because you’re trying to break down the cells in the veggies and (with the help of the salt) draw out the moisture. This takes at least 5 minutes of scrunching and squeezing. (Yay for kitchen fitness!) If there’s not a lot of moisture after that time, add more by making some brine (salt water) with 1 teaspoon salt in 1 cup of water. Some cabbages are just drier than others. C’est la vie!
  5. Pack the veggies into a wide-mouth quart-sized Mason jar. Really push them down. (I use my fist or a spoon.) The veggies should come up to about the shoulder of the jar. If there is not at least an inch of liquid covering the veggies, add some brine to cover.
  6. Now, you have a couple options: use a special lid for fermenting to cap it all off or use a simple DIY cover. For this batch, I used a new prototype lid from Kraut Source. It uses a spring mechanism to hold the veggies down under the brine. However, if you don’t have that, the other method I’ve used successfully is to place a 4-ounce jelly jar INTO the wide-mouth jar to keep the veggies submerged. It works really, really well. Click here to see pictures and video.
  7. Place the jar into a bowl or on a plate in case any liquid bubbles out. If you’re using the jar in jar method, cover with a kitchen towel and place in a cupboard or pantry for at least a week. Check the level of the liquid every couple days. If the level has dropped, add more brine. After a week, remove a bit of kraut with a fork and test the flavor. If it’s not sour enough for your liking, keep fermenting. (I find that it’s good for me around 10-14 days, but everyone is different. Some like to keep it going for weeks!) When it’s done, cover with a metal Mason jar lid and refrigerate. Keeps for a few months. Remember to keep the kraut submerged in brine the whole time, even in the fridge or it’ll mold.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Beet Ginger Sauerkraut Recipe
Amount Per Serving
Calories 8
% Daily Value*
Sodium 190mg8%
Potassium 54mg2%
Carbohydrates 1g0%
Vitamin A 15IU0%
Vitamin C 5.6mg7%
Calcium 7mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Learn how simple it is to make probiotic-rich Beet Ginger Sauerkraut at home with this easy to follow tutorial from Stupid Easy Paleo. |

Learn how simple it is to make probiotic-rich Beet Ginger Sauerkraut at home with this easy to follow tutorial from Stupid Easy Paleo. |

Learn how simple it is to make probiotic-rich Beet Ginger Sauerkraut at home with this easy to follow tutorial from Stupid Easy Paleo. |

Learn how simple it is to make probiotic-rich Beet Ginger Sauerkraut at home with this easy to follow tutorial from Stupid Easy Paleo. |

Learn how simple it is to make probiotic-rich Beet Ginger Sauerkraut at home with this easy to follow tutorial from Stupid Easy Paleo. |

Learn how simple it is to make probiotic-rich Beet Ginger Sauerkraut at home with this easy to follow tutorial from Stupid Easy Paleo. |

 Troubleshooting your Beet Ginger Sauerkraut

1) My veggies are slimy. 

Bad bacteria have probably started to grow in your jar. Best to toss it out to be safe.

2) My veggies have run out of liquid. 

If this was recent, within a day or so, top off with more brine. If it’s been several days, you may want to throw it out and start again.

3) Help! My veggies are foaming! 

This is normal especially after the first couple days of fermentation because gases are being released by the bacteria and can cause bubbles or foam. You can skim the foam and keep on rockin’.

4) I see white stuff at the bottom of the jar. Is this okay? 

Yes. These are the bacteria. It’s totally normal.

5) Um, my veggies have greenish-black mold on top.

If you’re adventurous, you can skim it and keep going. This is how moldy ferment has been dealt with for ages (and I can tell you lots of stories about what they do with moldy cheese in the grocery store). If you’re totally grossed out, just start over.

6) It’s been a couple weeks and the veggies still aren’t sour or tangy. 

You may have them in too cold of a spot. Try putting them in a warmer location to speed up the process a bit.

Pin this for Beet Ginger Sauerkraut for later!

Learn how simple it is to make probiotic-rich Beet Ginger Sauerkraut at home with this easy to follow tutorial from Stupid Easy Paleo. |

Have a question about this Beet Ginger Sauerkraut Recipe? Leave it in the comments below!

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55 Responses

  1. I noticed after a few days the veggies in the top inch or so of the jar turned brown. The rest if the jar looked normal. I payed carful attention that everything stayed submerged in water, and from what I could tell it was. It doesn’t look very appetizing. should I toss it?

    1. I usually notice some amount of color change. The veggies tend to become less vibrant in color. Were they really brown or just a bit discolored?

        1. The top part of the saukraut turned brown just like the others on day 3 of fermentation. I removed the brown parts and put it in the fridge. Not sure why this happened

          Where I am is very warm , about 30 c. For warmer climates would the fermentation be much faster ? It already tasted sour and there was bubbling.

          1. Hi Winifred…make sure that the level of the liquid hasn’t dipped below the top of the vegetables. Yes if it’s very warm where you are, fermentation will likely be faster.

    2. The exact same thing happened to mine. I think I’ll risk it and just keep going but throw that layer away.

    1. It looks like they will be fulfilling orders starting in November. Essentially, if you back them on Kickstarter, it’s like pre-ordering 🙂

  2. Steph, love your sauerkraut recipes. Have you tried this one pre workout? I’ve used beet juice before and works like those pre workout commercial supplements.

    1. Hi Nancy…If you can find a one pound cabbage, you can use that. Otherwise, I find it easier to get a 2 pound cabbage and use half (and eat the other half).

      1. Thanks! Now I can get to work on this today. Excited to try it. My 8 year old daughter loves the farmhouse culture products. But they are soooo expensive, especially when eating fermented veggies with every meal!

          1. Recipe worked great, went lighter on the ginger so it wouldn’t be too spicy for my kiddo. Thanks! Can’t wait for the finished results!

              1. Definitely! As I am a “go long on the ferment” person to begin with! Did our pickles for over 2 weeks and then in the fridge for several more weeks before we started eating. 🙂

  3. Hi Stephanie,
    Just wanted to thank you for this super easy recipe. It is my first homemade probiotic project and I believe has opened the fermenting flood gates at out home! Super excited to try it in 10 days!

    Thanks again,


  4. Hi, I am so excited about this, since the one I bought at whole foods was my favorite, and I wanted to try to figure out how to make it. Have you ever tried purple cabbage on this? Just curious. The last time I made regular sourkraut, I ended up leaving it for two months, because I read somewhere online that you needed that amount of time to really get the probiotic benefit. What are your thoughts on that timeframe, as apposed to the short time in this recipe? thanks!

    1. I haven’t tried purple cabbage but it should work just the same. You can let it go as long as you want, really. You’d have to get it tested to get an exact read on the probiotic content even with leaving it that long (2 months) because conditions vary with regard to temperature, etc and how quickly the bacteria will multiply.

  5. Hi- Steph. I made your recipe for the first time,it came out perfect -crunchy delicious everything was good about it. I just pooped a few days ago the second batch aunt in 2-3 days it started to get slimy. I did everything the same way I did the first time. What do you think could happen. What’s bad about that is that I doubled the recipe because I liked it so much the first time. This line was all the way to the bottom. What should I do to prevent that in the future. Thanks. Gayane

    1. Hi there….I’m not sure what happened. Sometimes they can get contaminated with yeast, etc. Did you double the salt, too?

      I’m glad the first one came out well!

      (Also, both your messages came through but you didn’t see the first one because all of the comments must be approved first 🙂 )

  6. I just wanted to give a little tip about the potential beet stains. Most if not all beetroot stain can be lifted with a little baking soda, at least on skin and porous countertops. I just sprinkle some on, rub it in a little, and rinse with water.

  7. how do we print this recipe??? i searched your site and found where you provide a print option but i can not find it on this recipe. Help!

    1. We are currently switching things over from the old recipe format to a new one with printing embedded. I’d recommend emailing it to yourself or just highlighting what you’d like to print and use “print selection.”

  8. I, too, am a huge fan of Farmhouse Culture, specifically their beet ginger sauerkraut juice! I am eager to try this recipe, but am mostly interested in making an excess amount of the juice (or brine?) so that I may drink it instead of continuing to pay for my weekly bottle with Farmhouse Culture. Is there a way to create an excess amount of juice? I know the veggies must always be submerged in liquid, but will the flavor of the juice and/or veggies be diluted if I were to increase my liquid? I’m not sure how this would work. Thanks!!

    1. Hi Lindsey!

      You know, that’s a really great question, and I’m not 100% sure of the answer but I’m going to find out for you!

    2. Have you looked up beet Kvass? I cut up about 3 beets put them in a glass gallon jar put 2 teaspoons of sea salt on them then fill the jar with purified water to about 2 inches from top put a lid on it it says to burp once a day I don’t every day. In about 10 days or more if you want you have a fantastic drink blood and liver cleanse you could add cabbage and ginger if ya like. I make 2 batches out of the same beets then I toss the beets out and start again on the 2nd batch you want to leave a little of the juice and 1 teas of salt and water.

  9. Whilst trying to buy some of Farmhouse Culture’s ginger-beet sauerkraut on Sunday last at the farmers’ market in Palo Alto, I discovered that Farmhouse Culture is no longer producing their ginger-beet sauerkraut. They gave no reason for discontinuing it.

    1. I’ll ask Hanna and let you know.

      May I make a request? In the future, please use a real name / email address. We usually filter fake names / emails out as spam and I almost deleted this! Thank you.

    1. Primarily because readers of this site are dairy-free, JoAnn. The ferments come out just great without whey and by using the salt water method 🙂

  10. Hi there! I’m trying my hand at fermented beets for the first time. I washed the beets I used, but didn’t peel them. I looked at them today and just felt worried that I possibly didn’t get all the dirt off well enough… Also, the beets aren’t as bubbly as the sauerkraut I’m making. I did only start them yesterday, but my sauerkraut is bubbly and the beets with a little cabbage in with them doesn’t look bubbly at all. First, should I be worried about the beets since I didn’t peel them? Second, do beets that are mostly on their own show fermentation with less bubbles since there isn’t as much cabbage with them? Thanks!

    1. Hi April…they should be okay even though you didn’t peel them. Beets and carrots tend to bubble less, in my experience. Give it a couple days and see what you’ve got. I’m betting it’ll all turn out okay 🙂

  11. Great recipe! Probably a dumb question but would it be okay to add tablespoon of sugar and teaspoon of cinnamon if that’s your preference for this type of kraut?

    1. I would not recommend adding sugar because it can disrupt the process. If you wanted to try adding spices I would add them whole as in a cinnamon stick…but I haven’t experimented with that so I can’t guarantee a good result.

      1. Hi Jesse,
        My favorite snack is sauerkraut and cottage cheese. Other wise, I try it with whatever meal I’m having and have never found anything it didn’t go with.

  12. Hey Steph,
    I am fermenting beets for the first time and it has been four days (I live in a very humid climate) and the beets have got a brown layer on the top, I have removed the layer of brown and underneath smells and looks appetizing, is it still okay to refrigerate and eat?
    Thanks 😀

  13. Steph,
    Thank you SO much for this recipe. I am an experienced home fermenter (sauerkraut, sourdough, beer, kimchee, natto, lacto pickles,etc.) but until today I didn’t even know this food existed. Got some Farm Cultures liquid at the store, saw the ingredients, went online to see if this came from a real food and found your site. Of course my first thought was to reverse engineer their product but there was a big problem– no idea about the proportion cabbage: ginger: beet to use. Assaying lactic acid and spectrophotometry for the beet pigment and GC for zingiberone might give a ballpark estimate, but its a LOT of work so I was overjoyed to see that you had an actual recipe. I will be culturing a sample of the commercial product to add to my collection of lactobacilli (and maybe use it as a starter since it’s allegedly live culture).
    I’ve learned a great deal by reading your recipe; thanks for the work you put into this. For instance, you cut the cabbage much more finely than I ever have for kimchee or sauerkraut. This makes a lot of sense as colonization time should be proportionally faster with a shorter distance for the bacilli to travel. Now I did have some figures to compare your product with the Farm Cultures one, namely the “Nutrition Facts” and the results are interesting. They quote 120mg sodium and 90mg potassium in serving size of 44ml, while you have 190mg Na + 54mg K in an unknown serving size (not a problem- one quart jar and the number of grams of Na in 1.5 T of sea salt gives an estimate of 20.85ml serving size). So, the strength of FC’s brine works out to about 4.77 g/l Na+K. Your brine works out to 11.7 g/l. In other words, it’s two and a half times stronger. And yours is almost exactly the salinity I use in my fermentations. I know from experience that if you weaken the brine much you will certainly get bacterial infection so there is only one reasonable interpretation: Farm Cultures has diluted their product to 40%, and that wouldn’t just include the sodium and potassium, but the trace minerals and probiotic lactobacilli as well. Your product has far more nutrients per volume, Steph. Good Work. I’m going with your recipe as the authoritative one.

    There’s another difference: FC uses a brine with a Na:K ratio of 4 to 3, while you use a fairly traditional ratio of around 7 to 2, much higher in sodium. There are health reasons for preferring a low Na:K ratio while keeping the total salinity the same (I read about it in a patent on making kimchee: it requires adding ascorbate to the ferment as an antioxidant to support the viability of the lactobacilli at higher K concentration– definitely need a perfect air-seal for that to work).

    Thanks again for your work Steph.

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Hi, I'm Steph!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.


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