Sweet Purple Kraut

You’ll love this delicious ferment! We’re talking apples, ginger, beets and purple cabbage! Yes, it definitely has a sweet & salty tang to it. Delicious as a side dish or added to salads.

Sweet Purple Kraut


  • 2 large purple cabbages
  • 2 large beets
  • 2 inch piece grated ginger
  • 3-4 apples, chunked or grated
  • 3-4 Tbs salt (your preference)


  1. peel off outer cabbage leaves. Quarter and cut into 1/4 inch slices, then chop slices into 2-3 inch lengths.
  2. Wash and grate apples, beets and ginger.
  3. Mix everything together in crock or food-safe bucket.
  4. Add salt and pound vegetables with blunt-ended object until liquid appears. Let set for several minutes, then mash again.
  5. Pound until there is enough brine to cover vegetables, then pack into jars and seal with lids. Remember to burp daily.
  6. Note: if vegetable do not release enough liquid, make a brine of salt water (1/2 tsp to 1 C) and add.
  7. For strongest bacteria, let ferment for 6-10 weeks or let go until burping is no longer required and move to root cellar to keep for winter.