Eat the seasons: Beetroot and Cabbage Sauerkraut Recipe

If you want to nourish your body with more seasonal foods, our Beetroot and Cabbage Sauerkraut Recipe by our Culinary Director, Ash Martin is a great place to start your healthier, seasonal, fruit and vegetable way of eating.


  • 1 head of red cabbage 
  • 2 tablespoons Himalayan salt
  • 75 grams of ginger, grated 
  • 150 grams beetroot, grated 


  1. Save a couple of the outer leaves of the cabbage for later use.
  2. Thinly slice the cabbage (the thinner the better). 
  3. Sprinkle the salt throughout the cabbage and mix thoroughly. Let the mixture sit for an hour.
  4. Start to massage the cabbage mixture, you should see it get very juicy. Add the beetroot and ginger, and mix together.
  5. Pack the cabbage into a glass jar with an airtight lid.
  6. When the jar is full take the reserved outer layer of leaves and push them down onto the mixture (this helps keep the mix underneath the cabbage liquid. Close the airtight lid.

Tip: Be sure to open the jar every day for the first 4 days to release gas. Store in the fridge for up to 3 months.