Beetroot & Caraway Sauerkraut


  • 3 cups cabbage finely sliced
  • 1 cup grated beetroot
  • 1 teaspoon caraway seeds
  • 1 teaspoon sea salt.


Finely slice and grate cabbage and beetroot.

Place in a bowl and massage with 1 teaspoon sea salt. Let sit on the counter, mixing occasionally for 1 hour, until cabbage has wilted and released a little water.

Place cabbage and beetroot mixture and all the juices in a very clean mason jar, pack it down with a wooden spoon. Cover it with a cloth, or the lid with a little opening – you want it to able to breath a little.

Let it sit on the counter for 1 day. After 24 hours, if there is not enough liquid to cover the cabbage, mix 1 teaspoon salt with 1 cup water, and ONLY add enough to bring the water level to top of the mix

Then leave on the counter for 7 days, occasionally pressing down on the mixture is required.

After 7 days chill in fridge and enjoy!

Health Benefits of Fermented Foods

Fermentation is done by microorganisms such as bacteria and fungus that modify taste, smell and consistency of food. Fermenting increases dramatically the shelf life of food and for this reason fermentation is a practice that has been done for thousands of years in order to preserve and to enhance the nutritional properties of food. The digestive system benefits the most from fermentation thanks to the good bacteria that can recolonize your gut. Poor gastric flora is linked to issues such as constipation, allergies, food intolerances, IBS and infections. Consumption of fermented foods can help eliminate these issues and prevent their reoccurrence. On top of this, fermentation also increases the enzymatic and vitamin content of food. Among the nutrients that get enhanced the most are Vitamin B complex, Riboflavin and Biotin which in turn aid the assimilation and absorption of other vitamin, minerals and nutrients.

Getting in the habit of consuming fermented foods can enhance dramatically your health, moods and energy!

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