Vegetarian
Beetroot & red cabbage sauerkraut Step By Step
If you enjoy authentic Beetroot & red cabbage sauerkraut Step By Step cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
15 Min Prep
🔥
27 Min Cook
🍽️
4 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 fixings into a large dish, toss 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 dish with your hands, then seal the surface and up the side of the dish with a large sheet of compostable cling film or something reusable like a beeswax wrap.
4
Now place another similar-sized dish on top.
5
Press down hard and toss in anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to seal the surface.
6
seal 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 mix gently, then seal and weigh it down again as before.
11
The cabbage will become increasingly tart the longer it’s fermented, so notes 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
42 mins
42 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
27 minsTotal Time
42 minsMaster Chef
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