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Beetroot & red cabbage sauerkraut
The resting time allows the mixture to firm and the flavours to settle without additional cooking. The interplay between the natural sweetness of beets and the refined acidity of red cabbage creates a probiotic accompaniment enriched by the distinct aroma of caraway seeds.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
Servings:4
- 1Tip 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.
- 2Press 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.
Nutrition
- Calories
- 280
- Protein
- 12g
- Carbs
- 38g
Chef tips
For a sweet and fresh touch, try adding thin slices of green apple or a few cumin seeds. They pair perfectly with the beetroot and add a deep, fascinating layer of flavour.
Culinary reasoning
The resting time allows the mixture to firm and the flavours to settle without additional cooking. The interplay between the natural sweetness of beets and the refined acidity of red cabbage creates a probiotic accompaniment enriched by the distinct aroma of caraway seeds.