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Beetroot and Red Cabbage Sauerkraut

June 4, 2018




Star of the Show Ingredients:

Beetroot is a great source of betaine that helps our liver detoxify and stimulates bile flow to help excrete toxins.


Makes 1x 500ml juar


  • 1 beetroot grated

  • 1/2 red cabbage shredded finely

  • 1 ripe apple or pear peeled and chopped 

  • 5 cm root ginger grated

  • 1 tsp of cumin or fennel seeds 

  • 1 tsp sea salt plus extra if needed



  1. Place all the ingredients in a large bowl and using your hands massage the mixture well for 2-3 minutes.

  2. Leave the bowl out at room temperature for 2 hours until the cabbage has wilted and given off some liquid

  3. Transfer to a sterilised glass jar and pack the mixture down really firmly. If the mixture is not covered by the  liquid then add some salted water (1 tsp of salt for every 250ml of water) so that the vegetables are covered by the liquid.

  4. Cover the jar with a lid but don't seal it.  Leave the jar in a warm place like your kitchen for 2-3 days to ferment and then taste.  It is ready when it tastes slightly sour, otherwise leave it to continue fermenting tasting it every few days.

  5. Once it is fermented to your taste store in the fridge for up to a month.



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