Step 1 of 4
Beetroot & Red Cabbage Sauerkraut
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.
Step 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.
Step 3
Leave to ferment at room temperature for at least five days; for maximum flavour, ferment for one to five weeks until bubbling subsides.
Step 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.
