Beetroot & red cabbage sauerkraut

Ingredients

• 320g Beetroot
• 450g Red Cabbage
• 1 small Onion
• 2 tsp Caraway Seed
• 1 tsp Sea Salt

Instructions

1. Place the grated beetroot, finely shredded red cabbage, chopped onion, caraway seeds and sea salt in a large bowl. Add 1–1½ teaspoons of freshly ground black pepper and massage the mixture firmly with your hands for about 5 minutes until the vegetables soften and release plenty of juice.
2. Press the vegetables down firmly in the bowl. Cover the surface and sides with a large sheet of cling film or a reusable wrap, making sure it sits directly on the vegetables. Place a second bowl of the same size on top, press down well and add a heavy weight so the juices rise and completely cover the vegetables. Cover again.
3. Leave the vegetables to ferment at room temperature for at least five days. For a deeper, more complex flavour, allow them to ferment for one to five weeks, until the bubbling activity slows down.
4. Check the sauerkraut after a few days. You should see bubbles forming as fermentation develops. Stir the mixture with a clean spoon, then press it down again, cover and weigh it down as before. Taste occasionally, as the flavour will become more sour over time. Once you are happy with the taste, transfer the sauerkraut to sterilised jars and store in the refrigerator. It will keep chilled for up to six months.

instructions_source: editorial-classic