PolishMain course
Beetroot & red cabbage sauerkraut
This recipe makes an earthy sauerkraut from beetroot and red cabbage. You'll combine the vegetables with caraway and salt, scrunching them by hand to release their juices. After pressing and covering, the mixture ferments at room temperature for at least five days, developing a pleasantly sour tang. The longer it ferments, the more complex the flavor becomes, and it stores well in the fridge for months.
45 minServes 4
Method
4 steps · 45 min total
- 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. - 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.
