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Homemade Pink Sauerkraut

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I’ve been trying to get more fermented foods into my daily diet. I brew my own kombucha and love that, but I’d really like to branch out into different types of fermentation.

Sauerkraut is a brilliant beginners ferment and the addition of grated beetroot in this one gives it such a pretty, jewel-like colour that you just want to pop a spoonful on your plate. Remember, as with any fermented food, start with a small amount and build it up gradually.

How many carbs does Sauerkraut have?

Sauerkraut is made by lacto-fermentation. The bacteria present in the cabbage convert sugars into lactic acid, thus decreasing the overall carb content. This process is also present in full-fat yogurt, another keto-friendly food. That's why the carb content in "real" yogurt is often lower than labeled (the actual net carbs go down by 30-70%)! The problem is that most commercially available yogurts don't ferment long enough and the carbs content only decreases by about 30%.

It's not possible to know the exact carb count in this recipe, so nutrition facts are estimated from regular sauerkraut with the addition of beetroot.

Note: The rule of thumb here is one tablespoon of salt per every three pounds of vegetables, which equates to 1.360 grams. Our vegetables are about a third of this amount, so between 1 and 2 teaspoons of salt will fit the calculation. I don’t like my sauerkraut too salty, so I erred on the lower side. More salt makes for a more likely successful result though, so be guided by your own instincts.

Hands-on Overall

Serving size 1/4 cup/ 35 g/ 1.2 oz

Allergy information for Homemade Pink Sauerkraut

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1/4 cup/ 35 g/ 1.2 oz)

Net carbs0.8 grams
Protein0.4 grams
Fat0.1 grams
Calories8 kcal
Calories from carbs 63%, protein 28%, fat 9%
Total carbs1.8 gramsFiber1 gramsSugars0.9 gramsSaturated fat0 gramsSodium194 mg(8% RDA)Magnesium5 mg(1% RDA)Potassium69 mg(3% EMR)

Ingredients (makes 1 medium jar/ 3 1/2 cups)

  • 450 grams red cabbage, grated (1 lb)
  • 1 small beetroot (85 g/ 3 oz)
  • 1 tsp sea salt or pink Himalayan salt (see note)
  • 1 tsp grated fresh ginger


  1. Cut the cabbage in quarters and remove the hard core. Discard any dry outer leaves. Homemade Pink Sauerkraut
  2. Using a mandolin, or a sharp knife if you’re super clever, finely slice the red cabbage.
  3. Peel and grate the raw beetroot (I use food handling gloves from this point to avoid staining my hands). Homemade Pink Sauerkraut
  4. Grate the ginger until you have one teaspoon and then sprinkle the salt over the mixture.
  5. Mix and squeeze all the ingredients well. Homemade Pink Sauerkraut
  6. Start placing the mixture into a clean glass jar, pounding it down well as you go. I use the rounded handle of a mixing spoon, but anything will work as long as it mashes the cabbage mix down. You want to start releasing the juices from the vegetables. Homemade Pink Sauerkraut
  7. Continue packing and compressing until the jar is full and the juices are to the top. If there are not enough juices to cover your mix, place the jar aside for eight hours and give it another press. Homemade Pink Sauerkraut
  8. Cover the mouth of your jar with a cloth and secure with an elastic band. Keep your jar somewhere that is a stable temperature, not too cold and not too hot.
  9. After a week, start tasting your ferment until you are happy with the way it tastes. This is a personal thing, so I can only say that you will know when you’re happy. Homemade Pink Sauerkraut
  10. Cover the jar and place in the fridge. This will slow the fermentation down. Store in a jar in the refrigerator for up to two months. Use your Pink Sauerkraut as an addition to your dishes, or as a garnish. Homemade Pink Sauerkraut

Ingredient nutritional breakdown (per serving, 1/4 cup/ 35 g/ 1.2 oz)

Net carbsProteinFatCalories
Sauerkraut, solids only (fermented cabbage)
0.4 g0.3 g0 g5 kcal
Beetroot, fresh
0.4 g0.1 g0 g3 kcal
Ginger root, fresh
0 g0 g0 g0 kcal
Total per serving, 1/4 cup/ 35 g/ 1.2 oz
0.8 g0.4 g0.1 g8 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (12)

Hi there
I was wondering if I could use the fido jar for this just as Martina does for original saurkraut.
been doing that and comes out beautiful so hopefully my next batch could be pink??
Thanks for all the healthy tips we are getting

Absolutely! Actually, I personally only use fido jar for fermented foods - it's just so much better and no risk of any air getting in.

Thanks so much for this helpful guide! I haven't made sauerkraut with red / pink cabbage before, but I absolutely love the color! Thank you!

Hi  ,can i ask about ginger  ,what does it bring ?  thank you

Hi Mara
Ginger is incredibly good for your digestive system.
In this recipe is also provides a lovely warm, spiced note to the final ferment.

Could I use beetroot powder instead? If so, any suggestion on how much? Thank you!

Wow. You've thrown me a curveball there, I've never thought of using beetroot powder.
I'm thinking that if you want the same result as this recipe,then you need to stick with fresh beetroot.
However, it might be an interesting experiment to increase the amount of cabbage to compensate and try adding some beetroot powder, just to see if it works?
I'd love to know how it turns out.

I've made regular sauerkraut as well.  Getting enough "juice" is usually a problem.  I think that's because store bought cabbage is long off the roots and keeps loosing water.  Fresh from the garden is usually fine.
Regular kraut takes 3 months to ferment.  I put it in the back cellar where it's cool.  Ensuring that the kraut is covered with water is important if you're letting it sit out otherwise it will mold.  The salt water is a protective barrier, but you also must ensure that all bits and parts are under the water.  Skim off anything that floats to the top.
If you're short on water just add until it's covered.  Experiment, you might need a bit more salt but keep in mind that too much salt will affect the bacteria.
Here's more details if you want to make a big batch:
In all this, have fun!  It's sauerkraut after all : )

Excellent point about how true yogurt has less sugar due to fermentation.  For this reason, I add the contents of a lactobacillus capsule to a 32-ounce container of plain full-fat yogurt and let it "mature" for a week or two before I ever try to eat it.  You'd be pleasantly surprised how much thicker it gets when all the sugar is eaten by the healthy bacteria in the capsule.  I also only buy the kind that has the lactobacillus Reuteri that all diabetics lack according to research.  

I've never thought of that - thank you for the helpful tip!

Привет! Я обожаю ваши рецепты! Недавно приобрела вашу новую книгу..спасибо за ваш труд..с Рождеством

Spasibo za vse krasivie slova, Nataliya!! I really appreciate that!