preservation · Best in winter
Root Cellar Vegetable Kraut
Sauerkraut's colorful cousin — shredded root vegetables (beets, carrots, turnips) fermented with cabbage and caraway. A winter ferment that uses what's in cold storage and produces a vivid, tangy condiment packed with vitamins when fresh vegetables are scarce.
Ingredients
🌱 From Your Homestead
- green cabbage (half a head)
- beets (2 medium, shredded)
- carrots (2, shredded)
- turnip (1 small, shredded)
🛒 From the Store
- non-iodized salt (1.5 tbsp)
- caraway seeds (1 tsp)
- juniper berries (3, optional)
- wide-mouth quart mason jar
How to Make It
- Gather your ingredients: green cabbage (half a head), beets (2 medium, shredded), carrots (2, shredded), turnip (1 small, shredded), non-iodized salt (1.5 tbsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: green cabbage (half a head), beets (2 medium, shredded), carrots (2, shredded).
- The beets will stain everything magenta — that's the point, but wear gloves unless you want pink hands for two days. Massage the salt into the vegetables for a full 5 minutes until they release enough liquid to submerge themselves. No added water needed if you're patient with the massage.
- Cook for approximately 30 min + 2–4 weeks ferment. Adjust to taste and serve 24 portions.
- Plate, enjoy, and share with your household!
More eggs from your flock?
Egg Production Guide →
Feed schedules, lighting, and seasonal management to maximize your hens' production year-round.
Love this recipe?
Get more like it in your inbox — weekly homesteading tips & recipes. Free forever. See our guides: Chickens, Egg Production, Chicken Health, April Planting, May Tasks, Summer Harvest, Preserving.
No spam. Unsubscribe anytime.
Turn Your Harvest Into Every Meal
Tended personalizes recipes to your exact homestead — your crops, your flock, your zone. Get 150+ recipes, a seasonal planner, and AI advice tailored to you.