Beetroot and Red Cabbage Sauerkraut

• raw beetroot↗320g g

  peeled and coarsely grated

• red cabbage↗450g very finely shredded g

  very finely shredded

• red onion↗1 small

  (85 g), finely chopped

• cumin seeds↗2 tsp tsp
• coarse sea salt↗1 heaped tbsp tbsp

  heaped

Step-by-step instructions

1. 1

   Place all ingredients in a large bowl, add 1‑1½ tsp freshly ground black pepper, then mix thoroughly by hand for 5 minutes. You may want to wear gloves to avoid staining your hands with beet juice.

2. 2

   Press the vegetables in the bowl with your hands, then cover the surface and side of the bowl with a large sheet of compostable film or something reusable, such as a beeswax wrap. Then place another bowl of similar size on top. Press firmly and add something heavy (rice bags or canned goods work well) to press down so the juices rise and cover the surface. Cover again.

3. 3

   Leave to ferment at room temperature for at least five days, and for maximum flavor—from one to five weeks (until the bubbles slow down).

4. 4

   Check the sauerkraut. After a few days you will see bubbles formed during fermentation. Stir, then cover and press again as before. The cabbage will become increasingly sour the longer it ferments, so taste it periodically. When the flavor suits you, transfer to sterilised jars and store in the refrigerator. It will keep in the fridge for up to six months.