Passion Pink Sauerkraut
Recipe Box
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Makes 1 litre of sauerkraut
Beetroot and cabbage combination gives a vibrant and healthy sauerkraut.
You will receive:
1 x Beetroot, Loose (400g)
1 x Spring Cabbage (600g)
You will need to provide:
1 tbsp Salt
3 x Garlic Cloves
1 x tspn Caraway Seeds
Method
Peel & grate the beets, mince the garlic cloves, and add both into a mixing bowl.
Peel off and retain the outer leaf of the cabbage, cut the half cabbage into two quarters, remove the core, and slice up finely, and add to the mixing bowl.
Sprinkle vegetables and cabbage with 1 tablespoon (1tbl) of salt and (1tspn) of Caraway seeds then mix well. Massage and squeeze the vegetables with strong hands until moist, creating the brine. You should be able to tilt the bowl to the side and see a good-sized puddle of brine, about 2–3 inches in diameter. This process can take anywhere from 2 to 5 minutes.
Put the mixture, plus the liquid into the jar, pressing the mixture down tightly so that the brine rises above the top of the mixture and no air pockets remain.
Leave at least 1 inch of space between the top of the cabbage and the top of the jar. Place the outer leaf of the cabbage on top of the shredded veggie mix, and ensure that the shredded veggies are beneath the liquid brine.
Ferment for 1-4 weeks. During this time, the friendly lactobacillus bacteria that live on the vegetables will be eating the sugars in the cabbage and beetroot, multiplying and releasing copious amounts of lactic acid that act as a “poison” for any of the bad bacteria.
After fermenting your sauerkraut, it’s ready to go into the refrigerator and ready to be eaten.