Beetroot & red cabbage sauerkraut

This vibrant dish presents a masterful harmony of crisp freshness and the profound flavors of traditional homemade pickling. 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. Perfect alongside hearty meat courses or as part of a curated appetizer selection, it delivers a sophisticated balance of vitality and health in every bite.

Prep: 5 min
Servings: 4
Difficulty: Easy

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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.
3Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).
4Check 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 fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.

Ingredients

320g Beetroot
450g Red Cabbage
1 small Onion
2 tsp Caraway Seed
1 tsp Sea Salt

Nutrition

Calories: 280
Protein: 12g
Carbs: 38g

Chef tips

To ensure successful fermentation, it's important to massage the cabbage and beets with salt for several minutes until they release their juices and shrink in volume, which results in a high-quality, delicious pickle. For a sweet and fresh touch, try adding thin slices of green apple or a few cumin seeds. They pair perfectly with the beets and add a deep, fascinating layer of flavor.

Nutrition

Calories: 280
Protein: 12g
Carbs: 38g

Chef tips

To ensure successful fermentation, it's important to massage the cabbage and beets with salt for several minutes until they release their juices and shrink in volume, which results in a high-quality, delicious pickle. For a sweet and fresh touch, try adding thin slices of green apple or a few cumin seeds. They pair perfectly with the beets and add a deep, fascinating layer of flavor.

Culinary reasoning

This vibrant dish presents a masterful harmony of crisp freshness and the profound flavors of traditional homemade pickling. 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. Perfect alongside hearty meat courses or as part of a curated appetizer selection, it delivers a sophisticated balance of vitality and health in every bite.

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