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Keto Beet Sauerkraut

Keto Sauer Beets
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You’ve probably heard of sauerkraut, but did you know that you can ferment pretty much any vegetable in the same way and get the same probiotic benefits from it? I often prefer the taste of other fermented veggies over sauerkraut and you might too! Sauer beets are my newest favorite fermented vegetable. If you don’t like the taste of sauerkraut but want the gut-healing benefits that come from eating it, you have to try this Keto Beet Sauerkraut recipe! It might just be your new favorite too.
Learning to make my own fermented foods has been on my to-do list for years but it always seemed too overwhelming to actually get started, until I discovered this Keto Beet Sauerkraut recipe. Ever since I was pregnant with Fletcher, I have suffered terribly from eczema on my hands, arms, and legs. This year the eczema had been worse than ever and at some points, I’ve been in constant pain.

You can see the redness on my hands in many of the new segments I’ve done recently. Fermented foods are supposed to be one of the best things you can do for your health so when Tennessee began to shut down because of the Coronavirus, I took advantage of the extra time at home and started trying to make my own fermented krauts. I use Sandor Katz’s book, Wild Fermentation, as a guide to making my ferments. I like Sandor’s recipe style because he isn’t a stickler for what and how much of an ingredient to use.

“Sauer beets are your perfect combination of sweet and sour for any meal. I add them to everything I eat!” – Alane
For my first ferment, I used sauerkraut and it was so easy! I couldn’t believe how long I had waited to try making it thinking it would be too difficult. Since I’ve been feeling more comfortable with making sauerkraut from cabbage, I decided I wanted to try it with beets to make this Keto Beet Sauerkraut recipe.
Now that I have been eating my own fermented sauer beets, kraut, and kimchi. My eczema that had been dominating my skin, is almost completely healed. Making your own ferments is so healing for your system. The major benefit of making them yourself and not purchasing already made from the store is that they don’t go through a pasteurization process that manufactured food goes through. That process kills many of the beneficial microorganisms that make fermented foods so good for you.
Mason jars are easy to use for fermenting and most of us have them hanging around the house. I recently got a fermentation crock so I could do more recipes like the Keto Beet Sauerkraut at a time and I love it! I purchased mine from Amy Potter Ceramics; the cool thing about fermentation crocks are that they come with a weight to place on top of your ferment to keep it under the juice while fermentation happens.

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beet sauerkraut
5 from 1 vote

Keto Beet Sauerkraut

If you don't like the taste of sauerkraut but want the gut-healing benefits that come from eating it, this sauer beet recipe is for you. I often prefer the taste of other fermented veggies over sauerkraut.
For sauer beets, you can make it as simple as only adding salt and none of the other ingredients. I like using ginger, garlic, and a hot pepper in mine but you certainly don't have to. It also depends on what I have on hand. Don't throw away those beet greens! You can use them in salads, saute them like spinach, or throw them in soups. The possibilities are endless!
Prep Time20 mins
Cook Time7 d
Total Time7 d 20 mins
Course: lunch, Main Course
Cuisine: American
Keyword: AIP, Dairy-free, Gluten-free, keto, Low WW Points, paleo, whole30
Servings: 16


Mason jar
Food processor


  • 1 bunch beets
  • 1 tbsp salt
  • ½ in ginger
  • 2 garlic cloves optional


  • Rinse beets really well to remove any dirt.
  • Remove the stem and leaves from the beet root. I like to remove the long root tail if there is one.
    beets BurgerFit
  • Finely chop the beets or use the shredder attachment in the food processor.
    fine chopped beets
  • Sprinkle salt and mix thoroughly. Do not throw out any of the brine that is made naturally. Pour that into the mason jar in the next step.
  • Pack into a large mouth quart size mason jar a little bit at a time. You want to push down on the beets so that juice is created. I use the tamper from my Clean Blender to help push down the beets in the jar. You want the beets to create a juice/brine. Continue adding beets until all of them have made it into the jar.
    beets in crock
  • Push the beets down at the top so that the juice covers the beets. Lightly screw on the mason jar lid. You will need to unscrew it and let the air out everyday. I love these lids and use them for my ferments.
    covered beets
  • When you unscrew the lid to let the air out, push down on the ferment to keep it under the juice. If mold grows, just scoop out the top layer and make sure you remove all of the mold that is growing.
  • Allow to ferment for 7-10 days or longer if you want. You can taste it everyday until you reach your preferred fermentation taste! They will taste overly salty in the beginning but that goes away the longer it ferments. The warmer your house is, the shorter amount of time it will take and the colder it is, the longer.
  • Refrigerate once they have reached your preferred fermentation.
    beets in mason jar


  1. Don't throw out the brine created from the beet fermentation. Not only is it the most beautiful red/purple color but it is loaded with nutrients! You can use it to kickstart a new batch of fermented veggies, make salad dressing with it, add it to a soup or other dish for a tang or add it to your compost.
  2. If you love spice, add more peppers to it!
  3. If you have a lot of beet greens, you could do its own ferment in a separate mason jar. I like doing them separate because of the different textures but you can do them together too!
  4. Use this as your base recipe to make other fermentations with other hardy vegetables like turnips, radishes, cabbage, and carrots.
  5. I’ve never tried these personally, but a friend of mine loves these easy fermenting lids for wide-mouth jars for their convenience. Try these out if you’re looking to take your fermentation game up a notch!
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