Beetroot & Red Cabbage Sauerkraut

Name: Beetroot & Red Cabbage Sauerkraut
Prep time: 15 min
Yield: 8 servings
Cuisine: Polish
Ingredients: 320 g beetroot (grated or thinly sliced); 450 g red cabbage (finely shredded); 1 onion (small); 2 tsp caraway seeds; 1 tsp sea salt; 1 1/4 tsp black pepper (freshly ground)

Tangy fermented beetroot and red cabbage with caraway.

vegetarianvegangluten-freedairy-freemake-aheadbatch-cooking

Ingredients

320 gbeetroot, grated or thinly sliced
450 gred cabbage, finely shredded
1onion, small
2 tspcaraway seeds
1 tspsea salt
1 1/4 tspblack pepper, freshly ground

Method

1
Tip all the ingredients into a large bowl, add 1–1½ tsp freshly ground black pepper, then scrunch everything together with your hands for 5 mins until the juices start to run. Consider wearing gloves to avoid staining from the beetroot.
2
Press the vegetables down firmly in the bowl, then cover the surface with a large sheet of cling film or a beeswax wrap, pressing it against the veg and up the sides. Place a similar-sized bowl on top and weigh it down with heavy cans or packs of dried goods so the juices rise to cover the surface. Cover again.
3
Leave to ferment at room temperature for at least five days; for maximum flavour, ferment for one to five weeks until bubbling subsides.
4
After a few days, check the sauerkraut. Stir to release built-up gas bubbles, then re-cover and weigh it down again. Once the desired sourness is reached, pack into sterilised jars and refrigerate for up to six months.

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