Beetroot & red cabbage sauerkraut

4 steps · 45 min total

1. 01

   Combine and Scrunch

   In a large bowl, combine all the ingredients, including 1-1½ tsp freshly ground black pepper. Scrunch everything together with your hands for about 5 minutes; this helps release the vegetable juices. Wearing gloves is a good idea to keep the beetroot from staining your skin.
2. 02

   Press and Weigh Down

   Press the vegetables down firmly in the bowl with your hands. Cover the surface and sides with a large sheet of compostable cling film or a reusable beeswax wrap. Place another similar-sized bowl on top, then press down hard and add something heavy, like packs of rice or cans, to weigh it down. The goal is for the juices to rise and cover the surface of the vegetables. Cover the top bowl as well.
3. 03

   Ferment the Sauerkraut

   Leave the bowl to ferment at room temperature for at least five days. For a more developed flavor, you can let it go for one to five weeks, or until you notice the bubbling has subsided.
4. 04

   Monitor and Store

   After a few days, check the sauerkraut; you should see bubbles forming as it ferments. Give it a stir, then cover and weigh it down again, just as you did before. The cabbage will get progressively more sour the longer it ferments, so taste it periodically. Once you're happy with the flavor, transfer the sauerkraut to sterilised jars and keep them chilled. It will keep well in the fridge for up to six months.