Authentic Beetroot & red cabbage sauerkraut

Ingredients

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

Instructions

step 1 Tip all the items required into a large container, mix in 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins.

You might want to wear gloves to avoid staining your skin with the beetroot juices.

step 2 Press the veg down in the container with your hands, then lid the surface and up the side of the container with a large sheet of compostable cling film or something reusable like a beeswax wrap.

Now place another similar-sized container on top.

Press down hard and mix in anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to lid the surface.

lid again.

step 3 Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).

step 4 Check the sauerkraut.

After a few days, you will see bubbles that have built up as it ferments.

Give it a swirl around, then lid and weigh it down again as before.

The cabbage will become increasingly acidic the longer it’s fermented, so essence it now and again.

When you like the flavour, transfer it to sterilised jars and keep chilled.

Will keep chilled for up to six months.

Master Chef

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Authentic Beetroot & red cabbage sauerkraut

15 Min Prep

16 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Beetroot & red cabbage sauerkraut

15 Min Prep

16 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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