Preserved Beets, and Pink Sauerkraut Update

A few days ago, I made some pink sauerkraut, and it is finally ready! It stayed for 8 days outside to ferment, and it is now in the fridge ready to be eaten.

This sauerkraut is a great way to add some flavour to any salad. I also like the fact the it easily replaces salad dressing as it is salty and sour.

While I was preparing the sauerkraut, I also prepared some beets. I really went freestyle with this, and I really am happy with the way it turn out. The result is a crunchy, salty and sour beet. It is really perfect for sandwiches, salads and even just on their own. As the beets are raw they really keep a great crunch and texture, and it is way faster to prepare.

Here is what you need:

  • beets
  • 1/2 tsp coarse salt per beet
  • 1 tsp apple cider vinegar per beet

Here is what you do:

  1. Wash and peel the beets.
  2. Using a mandolin, cut up the beets in thin strips. Be careful with the mandolin.
  3. In a large bowl, mix the beets, salt and vinegar. Let sit for a 30 minutes to let the beets lose a bit of water.
  4. In a sterilized glass jar, pack the beets making sure that there is little air in the jar, and pour the liquid on top. Use a smaller jar to press the beets down so that they are covered in the liquid (you might not need to do this). Cover with plastic wrap tightly using an elastic.
  5. Let sit for a week until it is sour to your taste, then place in the fridge with a tight lid.

These fermented vegetables are really tasty! They go well with everything and are so easy to prepare.


This basic technique can be used for various vegetables and even herbs. The sky is the limit here, so experiment away. If you do, let me know your recipe!


Pink Sauerkraut Recipe

This week, I went to a Japanese Fermentation workshop which was very interesting (more to come on this soon). So this afternoon, I decided to tackle a favourite fermented of mine: sauerkraut.

I love making sauerkraut at home because 1) it is really easy and fun; 2) it is way less acidic then the store bought versions; 3) it’s pink!

Here is what you’ll need:

  • 1 small head of green cabbage
  • 1 small head of purple cabbage (this will make your sauerkraut pink, but if you can only find green cabbage, it’s fine too)
  • 2 tbsp coarse sea salt
  • some glass sterilized glass jars and some weight.

Here is what you do: 

  1. Gently rub the two cabbages under water to wash them.
  2. Cut them in quarters and remove the central stem.
  3. Grate them or thinly slice them. Put the shredded cabbage in a salad spinner and gently separate the leaves from one another(especially useful for the purple cabbage). Cover with water and give it a rub to clean everything up. Drain and place the cabbage in a large bowl.

    Purple cabbage is so pretty!


  4. Add the salt and rub it in so that everything is well combined. Let sit. IMG_0666
  5. Sterilize your glass jars and let them cool (I usually place my glass jars in the sink and pour boiling water in them, but the “real” method usually requires you to boil the jars).
  6. Place the cabbage in the jars, pressing it down tightly. You want to remove as much air as possible. Pour the remaining water on top of your cabbage. You want it to be completely submerged with liquid. IMG_0667
  7. I use a smaller mason jar to press the cabbage down and some almond milk cartons to put pressure on everything: the idea is that you want the cabbage to always be covered in liquid to avoid rotting or nasty bacteria to develop. I also cover everything with some plastic wrap to keep it clean.


    A very professional set up! 🙂

  8. Let this sit for a few days, tasting it after two or three days. If the acidity level it to your taste, place the lidded jar in the fridge. This will stop the fermentation process. You will be able to use this sauerkraut in salads or as a side dish for a few weeks.

This sauerkraut will have a lovely shade of pink and can be used in a variety of ways: in salads (it can easily replace the dressing as it provides with acidity and saltiness), in sandwiches, as soup topping or as a side dish. It’s also very easy to make and customize: why not add your favourite seeds to the mix: mustard, fennel or coriander? You can easily adapt it to match your own taste.

As all lacto-fermented food, this sauerkraut is also the home of gut-healing bacteria which will you digest food better and feel better too!

Let me know if you try this out, or if you have any other lacto-fermented food reciped that I should try out. I’m working on fermented beets, and will let you know how it turn out!