Ukrainian Sauerkraut with Apples and Beets

Ukrainian sauerkraut traditions are rich and varied. This version includes grated apple for sweetness and enzyme activity, and sliced beet for color. The result is a deep magenta-purple sauerkraut, lightly sweet, distinctly Ukrainian, and beautiful on the plate.

Shredded cabbage with beet is a staple of the Ukrainian Lenten table. Served with boiled potatoes or over rye toast, it is complete Lent food.

NUTRITION (per 1/2 cup)

- Protein: ~1g
- Calories: ~30
- Vitamin C, K, folate, and vitamin A from the beet
- Probiotic bacteria

INGREDIENTS

- 1.5 kg green cabbage, shredded
- 1 medium beet, peeled and thinly sliced or grated
- 1 medium sweet apple (Granny Smith or Honeycrisp), cored and grated with skin on
- 2 carrots, grated
- 25g non-iodized salt
- 1 tbsp caraway or fennel seeds
- 4 bay leaves
- 1 tbsp black peppercorns

METHOD

1. Combine cabbage, carrots, and salt in a large bowl. Massage 10 minutes.
2. Fold in the grated apple, bay leaves, caraway, and peppercorns.
3. Pack half of the cabbage mixture into a 2-liter jar. Layer the sliced beet on top. Pack the remaining cabbage over the beet, pressing down.
4. Weight and cover as for any sauerkraut. Ferment 5-10 days at room temperature.
5. Refrigerate when the taste is right.

HOW TO EAT

- Stirred into borshch
- As a side with varenyky (potato or mushroom dumplings)
- With buckwheat porridge and a drizzle of sunflower oil
- On rye bread with mustard
- Alongside bean stew