Sauerkraut

I love sauerkraut – not to be confused with vinegary pickled cabbage – fermented cabbage. Not only because I enjoy the taste, texture and flavour but also because of its nutritious qualities – rich in fibre, vitamins, minerals and probiotics.

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This is a jar of beetroot sauerkraut just starting the fermenting process.

I advise you to wear rubber gloves to avoid staining your hands.

Ingredients:

300 g red cabbage – shredded

200 g beetroot – peeled and finely chopped

1/2 small apple – peeled and finely chopped

2 tsp salt

1 tsp fennel seeds

1 tsp coriander seeds

1/2 tsp caraway seeds

Method:

Put all of the ingredients into a bowl and mix them well until the vegetables start to release water. Then crush the vegetables with your hands – or use a pestle / end of rolling-pin.

Put the mixture into a sterilised and resealable glass jar – 500 ml capacity – leaving sufficient space at the top to allow for the fizz!

The vegetables need to be submerged in their juices so a cabbage leaf with a weight on top works well.

Leave the sauerkraut at room temperature for anything up to 3 weeks. It needs to be left for at least 3 days..

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7 thoughts on “Sauerkraut

  1. Mmmmm, looks good. I am working my way up to having the confidence to start making this! Do you need to burp it, or would this happen anyway if it was in a Kilner jar?
    What if the vegetables don’t release sufficient liquid to completely cover all of them? Or does this not happen?

    Like

  2. I make fermented cabbage regularly and add some grated carrots, but never tried with beetroot. As I am very much into beetroot now, even made risotto with it, I am going to try it. Curious how it will change the final taste. Love the colour!

    Liked by 1 person

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