Beetroot & red cabbage sauerkraut

Instructions

1- step 1 Tip 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.

2- You might want to wear gloves to avoid staining your skin with the beetroot juices.

3- step 2 Press 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.

4- Now place another similar-sized bowl on top.

5- 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.

6- Cover again.

7- step 3 Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).

8- step 4 Check the sauerkraut.

9- After a few days, you will see bubbles that have built up as it ferments.

10- Give it a stir, then cover and weigh it down again as before.

11- The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again.

12- When you like the flavour, transfer it to sterilised jars and keep chilled.

13- Will keep chilled for up to six months.