7215 MIN · 45 KCAL

Beets & Red Cabbage Sauerkraut

Name: Beets & Red Cabbage Sauerkraut
Prep time: 15 min
Total time: 120 h 15 min
Yield: 8 servings
Cuisine: Polish
Ingredients: 11 oz beets (grated or thinly sliced); 1 lb 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 beets and red cabbage with caraway.

VegetarianVeganGluten-freeDairy-freeLow-carbMake ahead

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Ingredients

11 ozbeets, grated or thinly sliced
1 lbred 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 beets.
2
Press the vegetables down firmly in the bowl, then cover the surface with a large sheet of plastic wrap 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 flavor, 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 sterilized jars and refrigerate for up to six months.

Nutrition per serving

Calories: 45
Protein: 2g
Carbs: 10g
Fat: 0g

Estimated from USDA data

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Recipe from themealdb.com