Beetroot & Red Cabbage Sauerkraut

Steps

1. 1
   Step 1:

   Tip the beetroot, red cabbage, onion, caraway seed, and sea salt into a large bowl.

2. 2
   Step 2:

   Add 1–1½ teaspoons of freshly ground black pepper.

3. 3
   Step 3:

   Scrunch everything together with your hands for 5 minutes; wear gloves if desired to avoid beetroot stains.

   5 min
4. 4
   Step 4:

   Press the vegetables down in the bowl with your hands.

5. 5
   Step 5:

   Cover the surface and sides of the bowl with a large sheet of compostable cling film or a reusable beeswax wrap.

6. 6
   Step 6:

   Place another similar-sized bowl on top, press down hard, and weigh it down with something heavy, such as packs of rice or cans, until the juices cover the surface.

7. 7
   Step 7:

   Cover again and leave to ferment at room temperature for at least 5 days, or for 1–5 weeks for maximum flavour, until the bubbling subsides.

8. 8
   Step 8:

   Check the sauerkraut after a few days for bubbles formed during fermentation.

9. 9
   Step 9:

   Stir the sauerkraut, then cover and weigh it down again as before.

10. 10
    Step 10:

    Taste it from time to time, as the cabbage will become increasingly sour the longer it ferments.

11. 11
    Step 11:

    When the flavour is to your liking, transfer the sauerkraut to sterilised jars and keep chilled.

12. 12
    Step 12:

    Keep chilled for up to 6 months.