Delicious and healthy homemade sauerkraut, beetroot, carrot and spicy Korean Gochugaru pepper

The idea for a sauerkraut, carrot and beetroot silage arose in my head a few minutes after the end pickled white cabbage in an oak barrel . Some shredded cabbage and grated carrots remained. I prepared a large bowl of coleslaw. I added grated beetroots, salt and Gochugaru to the remaining cabbage and carrots, stuffed them tightly in a jar and left to pickle.

Kiszona kapusta kiszona marchewka kiszony burak domowa kiszonka

If you don't have Gochugaru, you can add other hot peppers as much as you like. I often make different kimchi, so a large packet of Gochugaru peppers always stands in the kitchen cupboard. Korean, coarsely ground Gochugaru pepper, you can buy paprika in online stores, among others in Cuisines of the World . This hot pepper with a beautiful red color, complex flavor profile and unusual texture is used in most Korean dishes, especially kimchi.


1 kg of white cabbage

150 g of red beetroots

50 g of carrots

20 g of rock salt

1 teaspoon of Gochugaru (or chili as much as we like)


Cut the cabbage in half, cut into the depths, chop or shred into the so-called mandolins. Peel the beetroots and carrots and grate them on a coarse-mesh grater. The remaining depth can also be grated and added to the silage.

Mix everything together thoroughly with salt and Gochugaru, preferably in a large bowl. Put the thoroughly mixed vegetables into a scalded jar or stone pot and beat them well. We load it (with a plate and a jar of water or a scalded flat stone), cover and leave for about 10 - 14 days at room temperature.

During ensiling, we make sure that the silage is always filled with liquid. During the first days, I look into the silage and knead it or beat it so that the juices flow out to the top. After 7-10 days, I try and when the silage is acidic enough, I put it in the refrigerator or another cool room.

Happy and cheers!

also check

Red kimchi made of Chinese cabbage and beetroot


Sauerkraut in an oak barrel


Pickled fennel with gochugar and fenugreek


Pickling and fermentation with Dr. Ewa Dąbrowska. Homemade ways.



Marzena 2021-11-10 19:58:19

Wygląda niesamowicie. I już się na nią szykuję🙂


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