Beets & Red Cabbage Sauerkraut

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. 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. 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. 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. 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.