A vibrant homemade ferment — beetroot and red cabbage massaged with caraway and salt, then left to ferment into a tangy, ruby-red sauerkraut.
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Preparation
- Tip all the ingredients into a large bowl, add 1–1½ tsp freshly ground black pepper, and scrunch together with your hands for 5 minutes (wear gloves if you'd rather not stain your skin with the beetroot).
- Press the veg down in the bowl, cover the surface and up the sides with cling film or a reusable beeswax wrap, then set another similar-sized bowl on top. Press down hard and weigh it down with something heavy (packs of rice or cans work well) so the juices rise to cover the surface, then cover again.
- Leave to ferment at room temperature for at least five days, or up to one to five weeks for maximum flavour, until the bubbling subsides.
- After a few days you'll see bubbles building up; give it a stir, then cover and weigh it down again. It gets more sour the longer it ferments, so taste now and then, and once you like the flavour, transfer to sterilised jars and keep chilled for up to six months.
