Ingredients
- Beetroot (320g)
- Red Cabbage (450g)
- Onion (1 small)
- Caraway Seed (2 tsp)
- Sea Salt (1 tsp)
- Black Pepper (1-1.5 tsp)
Instructions
Steps
- In a large bowl, combine beetroot, red cabbage, onion, and caraway seeds. Add 1 to 1½ teaspoons of freshly ground black pepper, and mix thoroughly using your hands for about 5 minutes. Wearing gloves is recommended to prevent staining from the beetroot.
- Press the mixture down firmly in the bowl. Cover it with a large piece of compostable cling film or a reusable beeswax wrap, extending it over the sides. Place a similar-sized bowl on top to press down. Add a weight, such as packs of rice or cans, to ensure the juices rise and cover the vegetables. Cover again.
- Let the mixture ferment at room temperature for a minimum of five days, but for optimal flavor, allow it to ferment for one to five weeks, until the bubbling slows.
- After a few days, check the sauerkraut for bubbles indicating fermentation. Stir the mixture, then cover and weigh it down again. The flavor will intensify the longer it ferments, so taste it periodically. When it reaches your preferred sourness, transfer it to sterilized jars and store in the refrigerator where it will keep for up to six months.