Beetroot & red cabbage sauerkraut

Bereiding

1. 1

   Tip all the ingredients into a large bowl, voeg toe 1-1½ tsp freshly ground zwarte peper, then scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid staining your skin with the rode biet juices.

2. 2

   Press the veg down in the bowl with your hands, then dek af 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 leg another similar-sized bowl on top. Press down hard and voeg toe anything heavy (packs of rijst or cans work goed) to weigh it down so the juices rise to dek af the surface. dek af again.

3. 3

   laat to ferment at room temperature for at least five days, but for maximum flavour, laat for one-five weeks (tot the bubbling subsides).

4. 4

   controleer the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a roer, then dek af and weigh it down again as before. The kool will become increasingly sour the longer it’s fermented, so proef it now and again. When you like the flavour, breng over it to sterilised jars and houd chilled. Will houd chilled for up to six months.