Beetroot & red cabbage sauerkraut

Name: Beetroot & red cabbage sauerkraut
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 11 oz beets; 1 lb red cabbage; 1 onion; 2 tsp caraway seeds; 1 tsp sea salt

A Polish dinner. Ready in about 20 minutes. Difficulty: medium.

20 minPrep (about)
20 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

11 oz beets Shopping tip: Beets (UK: beetroot). Pre-cooked beets work.
1 lb red cabbage
1 onion

Spices & seasonings (2): caraway seeds, sea salt

2 tsp caraway seeds
1 tsp sea salt

How to make it

Steps in our own plain words.

Tip all the ingredients in a large bowl.
Add 1-1½ tsp ground black pepper.
Scrunch it all together using your hands for 5 mins.
You might want.
Do it to wear gloves to avoid staining skin with the beetroot juices.
Press your veg down in your bowl with your hands.
Cover your surface plus up your side of the bowl with a big sheet of compostable cling or something reusable like a beeswax wrap.
Place another similar-sized bowl on top.
Press down hard.
Add anything heavy to weigh it down so your juices rise to cover the surface.
Cover again.
Leave.
Do it to ferment at room temperature.
Keep going for at least five days, but.
Keep going for maximum flavour.
Leave for one-five weeks.
Check the sauerkraut.
After some days, you will see that have built up as it ferments.
Give it a stir.
Cover plus weigh it down again as before.
Your cabbage will become increasingly sour your longer it’again, so taste it now and s fermented.
Wait until you like the flavour.
Move it to sterilised jars.
Keep chilled.
Will keep chilled.
Keep going for up to six months.