Beetroot & Red Cabbage Sauerkraut
This red cabbage and beet kraut recipe makes a lovely ferment and a nice variation on your standard sauerkraut
1 Medium Cabbage Head
2 Large Beetroots
1 1/2 tbsp Salt
1 tbsp Coriander Seeds
Add the Medium Cabbage Head, Large Beetroots and Salt to a large glass bowl. Work the salt into the vegetables by firmly massaging and squeezing for 10 to 15 minutes.
Transfer the mixture, including the brine, into a clean glass jar. Firmly push down the mixture until the vegetables are fully submerged under the brine.
Place a clean weight on top of the vegetables to keep them fully submerged under the brine throughout the fermentation process.
Close with an air-tight lid and allow the sauerkraut to ferment for 5 to 10 days away from direct sunlight and at a cool temperature, about 18 to 24 degrees C (65 to 75 degrees F); taste test after 4 days to determine when you’d like to stop fermentation.
Once fermented, place the sauerkraut in a desired glass jar and seal airtight with a lid. Serve and enjoy!