Beetroot & red cabbage sauerkraut

Prepare

1. 🥄step 1
2. 🔥Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins.

Steps

1. 🔥You might want to wear gloves to avoid staining your skin with the beetroot juices.
2. 🧂step 2
3. 🍳Press the veg down in the bowl with your hands,
4. 🫇then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap.
5. 🍽️Now place another similar-sized bowl on top.
6. 🌿Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface.
7. ✨Cover again.
8. 🥄step 3
9. 🔥Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).
10. 🧂step 4
11. 🍳Check the sauerkraut.
12. 🫇After a few days, you will see bubbles that have built up as it ferments.
13. 🍽️Give it a stir, then cover and weigh it down again as before.
14. 🌿The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again.
15. ✨When you like the flavour, transfer it to sterilised jars and keep chilled.
16. 🥄Will keep chilled for up to six months.