Beetroot & Red Cabbage Sauerkraut

Ingredients

• 8 cup shredded red cabbage
• 2 medium beet
• 1 Tbsp coarse sea salt
• 1 Tbsp coriander seeds

Instructions

1. 1

   Ensure the container that will hold the fermenting sauerkraut is sterilized. Carefully rinse jars with boiling water or run them through a hot cycle in a dishwasher.

2. 2

   Add the cabbage, beetroot, and salt to a large bowl.

3. 3

   Firmly massage the salt into the vegetables with clean hands for 10 to 15 minutes. The cabbage will soften and liquids will naturally release to create a brine.

4. 4

   Mix in the coriander seeds.

5. 5

   Transfer the mixture, including the brine, into a clean glass jar. Firmly push down the mixture until the vegetables are fully submerged in brine. If not fully submerged, mix ½ teaspoon of salt in 1 cup (240 mL) of water and add this to the jar.

6. 6

   Place a clean weight on top of the vegetables to keep them fully submerged under the brine throughout the fermentation process.

7. 7

   Close with an air-tight lid and allow the sauerkraut to ferment for 5 - 10 days, away from direct sunlight and at a moderate temperature, about 18 - 24°C (65 - 75°F).

8. 8

   Every day, pop open the lid of the jar to allow the gas to escape. If needed, press down the weight on top of the sauerkraut to ensure all the veggies remain submerged.

9. 9

   Taste test after 4 days to determine when you’d like to stop fermentation.

10. 10

    Once fermented to your liking, seal the jar airtight and place it in the fridge to enjoy as desired.