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.
This is a jar of beetroot sauerkraut just starting the fermenting process.
I advise you to wear rubber gloves to avoid staining your hands.
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
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..