Beetroot & Red Cabbage Sauerkraut

Ingredients

• 320 gBeet
• 450 gRed cabbage
• 70 gOnion
• 4 gCaraway
• 5 gSalt
• 3 gPepper

Instructions

1. 1

   Prepare & Massage

   • Put all ingredients into a large bowl.
   • Add 1–1½ tsp freshly ground black pepper (optional, about 3 g).
   • Scrunch and massage everything together with your hands for 5 minutes (wear gloves if you want to avoid beetroot stains) until juices are released.
2. 2

   Weigh Down & Ferment

   • Press the veg down so the juices cover the surface.
   • Cover the surface with cling film or a reusable wrap and place a similar-sized bowl on top.
   • Press down and add heavy weights (rice bags or cans) so the liquid rises above the vegetables.
   • Leave at room temperature to ferment for at least five days (or 1–5 weeks for stronger flavour).
3. 3

   Check & Jar

   • You will see bubbles as it ferments; stir occasionally and re-weigh.
   • When the acidity suits you, transfer to sterilised jars and refrigerate.
   • Keeps chilled up to six months.