How To Make Homemade Red Sauerkraut That Pops

Gut health is all the rage these days. Cultures, probiotics, fermentation, good bacteria. The more wonderful bugs you put into your system, the stronger your immune system and the less chance you'll be sick. This conversation is becoming more frequent, particularly as more evidence suggests that antibiotics are really bad for us. 

My favourite ferment is this red sauerkraut recipe. It's simple, unique and flavourful.  Four ingredients and little more than 15 minutes worth of work. It's also a sensational way to get more vegetables into your diet. Red cabbage, which few of us eat enough of, is as healthy as any food you'll find. And ginger and beetroot (beets) are right up there as well.

My only other tip? Wear gloves. Don't be a muppet like the bloke in this video:

Red Sauerkraut Recipe

  • Makes 4 jars
  • Takes 15 minutes


  • Red cabbage - 1
  • Ginger - small handful
  • Beetroot - 2
  • Sea Salt - 1 cup


  • Dice red cabbage into two inch strips and add to a large mixing bowl
  • Grate beetroots and add to bowl
  • Grate or mince ginger and add to bowl as well
  • Add your monster serving of sea salt (we need that much), and stir through vigorously - if you're smarter than me you'll use gloves
  • Massive for 2-3 minutes, until the bowl becomes quote moist
  • Stuff handfuls of the kraut into 500ml jars - there should be enough liquid to submerge the vegetables in the jar, if there isn't, add a dash of filtered water
  • Loosely put a lid on top and rest at room temperature for 3-7 days
  • You'll want to crack the lid each day and let some air out
  • The longer you leave them, the more they ferment and get stronger in flavour
  • I normally put mine in the fridge after days and start eating them - consume within 1 week of having your first mouthful


image credit: Detox DIY

About James

I co-founded Green Press in 2013. I grew up in Alice Springs, the Australian outback, with absolutely no understanding of what healthy food is. Mum...

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