Easy beetroot saurkraut

Easy Beetroot Sauerkraut


Sterilise the jars by washing with warm, soapy water and rinsing well. Then either dry in the microwave on low heat for 45 seconds or in the oven set at 120°C for approx 20 minutes or until completely dry.

Tip the Coleslaw into a large bowl and add the sea salt. Rub the salt through the slaw until moisture forms in the bowl, this should only take a couple of minutes. Add the rest of the ingredients and mix.

Divide the mixture between the sterilised jars and push down firmly. The slaw mix should be completely submerged under liquid, if not add some water until it is a couple of centimetres above the slaw.

Push the muslin down into the top of the jar so that it is under the brine and weights down the slaw. Tie the string around the top and pop on the lid. Leave the sauerkraut for about a week or so in a cool spot, checking the water level every so often to make sure the slaw is still submerged, adding water where necessary. Once bubbles appear, the sauerkraut is ready. Store in the fridge.


Sauerkraut can be eaten as a condiment and is great on a sandwich or steak, with eggs or stirred through a salad.