Try this homemade sauerkraut in ham or cheese sandwiches or to add zing to salads. It has probiotic benefits for gut health, too
Prep:30 mins
Makes 2 x 500ml jars
320g raw beetroot, peeled and coarsely grated450g very finely shredded red cabbage1 small red onion (85g), finely chopped2 tsp caraway seeds1 heaped tbsp flaky sea salt
STEP 1Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid staining your skin with the beetroot juices.STEP 2Press the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.STEP 3Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).STEP 4Check the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.
