Beetroot & Red Cabbage Sauerkraut

Instructions

1. 1

   Mix Vegetables and Spices

   5 min

   In a large mixing bowl, add the finely shredded beetroot, red cabbage, and chopped onion. Sprinkle in caraway seeds along with 1 to 1½ teaspoons of freshly ground black pepper. Using your hands, mix the ingredients vigorously for about 5 minutes until well combined, ensuring the vegetables are evenly coated with the spices. It's advisable to wear gloves during this step to prevent staining from the beetroot juice.

2. 2

   Press Mixture and Cover

   3 min

   Once thoroughly mixed, firmly press the vegetable mixture down into the bowl to release some of its juices. Cover the top with a large piece of compostable cling film or a reusable beeswax wrap, ensuring it extends over the edges. Place a similarly sized bowl on top and add a weight, like packs of rice or cans, to keep the mixture submerged and promote juice release. Cover it once more to maintain a clean fermenting environment.

3. 3

   Ferment at Room Temperature

   1 min

   Allow the mixture to ferment at room temperature, ideally between 18-24°C (65-75°F), for a minimum of five days. For a more robust flavor, extend the fermentation time up to five weeks, monitoring the process until you notice the bubbling activity begins to slow down. This slow fermentation allows the flavors to develop beautifully.

4. 4

   Check Fermentation Progress

   4 min

   After a few days, inspect the sauerkraut for bubbles, which indicate active fermentation. Stir the mixture gently, then re-cover and weigh it down again. The flavor will deepen with time, so taste it periodically. When it reaches your desired level of sourness, transfer the sauerkraut into sterilized jars for storage in the refrigerator, where it can last for up to six months.