27K views · 1.2K reactions | Beet kraut is an excellent first ferment to make at home. Beetroot brings natural sweetness and earthy flavour, and cabbage is a classic starting point for fermentation. To make it, finely shred cabbage and grate or julienne raw beetroot. Weigh everything, then add 2% salt by weight (20g of salt for every 1kg of vegetables). Massage the vegetables for 5 to 10 minutes until they release plenty of liquid. Pack them tightly into a clean jar, pressing firmly to remove air pockets and ensuring the vegetables stay completely submerged beneath their own brine. If needed, use a fermentation weight or a small clean jar to keep them below the surface. Leave it to ferment at room temperature for around 7 to 14 days, depending on how warm your kitchen is and how tangy you like it. Once you’re happy with the flavour, move it to the fridge, where it will continue to develop slowly over the following weeks. By the end, you’ll have a colourful kraut that’s delicious alongside salads, grain bowls, roasted vegetables or simply eaten straight from the jar. I hope this shows that fermentation doesn’t need to be complicated. Salt, vegetables and a little patience are often all you need. Will you give it a try? | Professor Tim Spector
Beet kraut is an excellent first ferment to make at home.
Beetroot brings natural sweetness and earthy flavour, and cabbage is a classic starting point for fermentation.
To make it, finely shred cabbage and grate or julienne raw beetroot. Weigh everything, then add 2% salt by weight (20g of salt for every 1kg of vegetables).
Massage the vegetables for 5 to 10 minutes until they release plenty of liquid. Pack them tightly into a clean jar, pressing firmly to remove air pockets and ensuring the vegetables stay completely submerged beneath their own brine. If needed, use a fermentation weight or a small clean jar to keep them below the surface.
Leave it to ferment at room temperature for around 7 to 14 days, depending on how warm your kitchen is and how tangy you like it. Once you’re happy with the flavour, move it to the fridge, where it will continue to develop slowly over the following weeks.
By the end, you’ll have a colourful kraut that’s delicious alongside salads, grain bowls, roasted vegetables or simply eaten straight from the jar.
I hope this shows that fermentation doesn’t need to be complicated. Salt, vegetables and a little patience are often all you need. Will you give it a try?