Fermentos
Betakrut: Beetroot Sauerkraut
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Origin: Modern variation of European sauerkraut · Yields: 1 kg · Fermentation time: 1-3 weeks · Difficulty: Easy
Betakrut is a contemporary variation of traditional sauerkraut, where beetroot replaces or is combined with cabbage, providing an intense color and a more earthy and sweet flavor.
Ingredients
- 700 g beetroot, coarsely grated
- 300 g white cabbage, thinly sliced
- 20 g salt (2% of total weight)
- Optional: caraway seeds or grated fresh ginger
Preparation
- Mix the beetroot and cabbage with salt, massaging until liquid is released.
- Pack tightly into a jar, ensuring everything is covered by the released liquid.
- Place a weight to keep it submerged and cover without sealing airtight.
- Allow to ferment at room temperature for 1-3 weeks, tasting periodically.
- Refrigerate once the desired flavor is reached.
Functional note: like traditional sauerkraut, betakrut is associated with providing live lactic acid bacteria through natural fermentation. This information is educational and does not substitute for the advice of a health professional.
Learn more on our Fermentation page.