Beetroot & Red Cabbage Sauerkraut
A vibrant, tangy fermented sauerkraut made with earthy beetroot, red cabbage, and caraway seeds. The longer it ferments, the deeper and more complex the flavour becomes.
Ingredients
-
Beetrootβ 320 g π« 3ΒΌ pcs
-
Red Cabbageβ 450 g Β½ pcs
-
Onionβ 150 g π§ 1 pcs
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Caraway Seedβ 4.9 g π§ 9.9 ml π₯ 2 tsp
-
Sea Saltβ 5.9 g π§ 4.9 ml π₯ 1 tsp
Total nutrition
324 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Tip all the ingredients into a large bowl, add 1β1Β½ tsp freshly ground black pepper, then scrunch everything together with your hands for 5 minutes. Wearing gloves is recommended to avoid staining your skin with the beetroot juices.
- Press the vegetables down firmly in the bowl, then cover the surface and the sides with a large sheet of cling film or a reusable beeswax wrap. Place another similar-sized bowl on top and press down hard, then weigh it down with something heavy β packs of rice or cans work well β so the juices rise to cover the surface. Cover the whole setup again.
- Leave to ferment at room temperature for at least five days. For maximum flavour, ferment for one to five weeks, until the bubbling subsides.
- After a few days, check the sauerkraut β you should see bubbles that have built up during fermentation. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it ferments, so taste it periodically. Once you are happy with the flavour, transfer the sauerkraut to sterilised jars and keep refrigerated. It will keep chilled for up to six months.
Source:
TheMealDB
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