Vegetarian
Beetroot & red cabbage sauerkraut Made Simple
Learn how to prepare Beetroot & red cabbage sauerkraut Made Simple with this simple recipe. Perfect for Vegetarian and ideal for Polish lovers....
⏱️
5 Min Prep
🔥
40 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 320g Beetroot
- 450g Red Cabbage
- 1 small Onion
- 2 tsp Caraway Seed
- 1 tsp Sea Salt
Instructions
1
step 1
Tip all the items required into a large mixing bowl, empty in 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins.
2
You might want to wear gloves to avoid staining your skin with the beetroot juices.
3
step 2
Press the veg down in the mixing bowl with your hands, then put a lid on the surface and up the side of the mixing bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap.
4
Now place another similar-sized mixing bowl on top.
5
Press down hard and empty in anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to put a lid on the surface.
6
put a lid on again.
7
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).
8
step 4
Check the sauerkraut.
9
After a few days, you will see bubbles that have built up as it ferments.
10
Give it a agitate, then put a lid on and weigh it down again as before.
11
The cabbage will become increasingly acidic the longer it’s fermented, so umami profile it now and again.
12
When you like the flavour, transfer it to sterilised jars and keep chilled.
13
Will keep chilled for up to six months.
Recipe Information
Cuisine
Polish
Polish
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
40 minsTotal Time
45 minsMaster Chef
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