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Best Beetroot & red cabbage sauerkraut in New York

Beetroot & red cabbage sauerkraut

What the real thing tastes like

Real ingredients (via TheMealDB): 320g Beetroot, 450g Red Cabbage, 1 small Onion, 2 tsp Caraway Seed, 1 tsp Sea Salt

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step 1 Tip 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 2 Press 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 3 Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides). step 4 Check 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

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