Beetroot and Cabbage Sauerkraut

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegan Friendly

INGREDIENTS:

• 1/2 cabbage (sliced finely – making sure to keep one leaf uncut)*
• 2 x medium sized beetroot (grated)
• 1 tablespoon fine himalayan salt
• 1/4 cup of kefir (or other starter)**
  
  Optional extras
• 1 garlic clove sliced
• 1 teaspoon grated ginger
  
  

METHOD:

1. Place shredded cabbage into a large bowl and sprinkle with salt. Allow to sit for 15 minutes, this will soften the cabbage and allow the juices to start to release.
2. Add in grated beetroot and squeeze together using hands or squash with a meat hammer (I find fingers are easiest to use). This will take about 10 minutes for the majority of the liquid to come out. The amount of liquid that is released will depend on the liquid in the vegetables.
3. Transfer to a wide mouth mason jar, leaving at least 4cm from the top.
4. Add in your kefir (or other starter) and place your leftover cabbage leaf cover the space between the mixture and lid.
5. Sit jar in a dark place for 3-5 days (depending on the weather).***
6. You may need to release the lid once a day to ‘burp’ as it ferments.
7. Move to the fridge, where it will keep for weeks.
8. Serve a spoonful with your meals.
   
   
   

NOTES:
* Make sure to keep a leaf of the cabbage uncut, this acts as weight to keep the shredded mixture down into the liquid and stops the air from coming into contact and creating mould.
** I like to use a kefir starter when I am fermenting fruits and vegetables. This speeds the fermenting process up. Adding a starter isn’t essential you can ferment without it although the fermentation time will be longer.
*** The warmer the weather, the quicker fermentation occurs.