Beetroot Sauerkraut

Beetroot Sauerkraut

Ingredients:

• 3 cups (about 450g) of beetroots, peeled
• ½ small cabbage (approximately 300g)
• ¼ onion (about 50g)
• 1 tablespoon of caraway seeds (optional, or substitute with coriander seeds if preferred)
• Table salt (calculated based on the weight of your vegetables)

Method:

1. Prepare the Vegetables:

   • Thinly slice the cabbage and onion.
   • Grate the peeled beetroots using the side with the largest holes.
   • Toast the caraway seeds in a dry pan over medium heat until fragrant. If using coriander seeds instead, toast and lightly crush them.

2. Calculate and Add Salt:

   • Weigh the sliced cabbage, onion, and grated beetroots together. Make sure to tare your scales before adding the vegetables to get an accurate weight.
   • Multiply the total weight by 0.02 to calculate the amount of salt needed (for example, if your vegetables weigh 800g, you need 16g of salt).
   • If using Himalayan salt, reduce the calculated amount by 3g.
   • Add the salt and toasted seeds to the vegetables in a large bowl. Massage everything together thoroughly. Let it sit for 1 hour until the vegetables soften and release their juices.

3. Pack and Ferment:

   • Sterilize your jars by washing them in hot water and allowing them to air dry in the oven. Ensure the jars are completely dry and cool before adding the sauerkraut.
   • Pack the vegetable mixture into the jars, pressing down firmly to eliminate any air pockets. Use a leftover cabbage leaf as a "lid" to cover the top of the sauerkraut, ensuring that all the vegetables are submerged in their own liquid.
   • Pour any remaining liquid from the bowl into the jars to fully cover the vegetables.

4. Fermentation Process:

   • Place the jars on a tray with the lids loosely on, and leave them on your kitchen counter for 4-8 days. The fermentation time depends on the warmth of your environment.
   • Each day, open the lids to release any built-up gas. By days 4-5, the most active fermentation will be complete. Start tasting your sauerkraut after this period to achieve your desired flavor.

5. Storage:

   • Once the sauerkraut reaches your preferred taste, seal the lids tightly and transfer the jars to the fridge. Your sauerkraut can be enjoyed for months to come.

Enjoy the tangy, earthy flavors of this homemade beetroot sauerkraut!

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