Beetroot & Red Cabbage Sauerkraut

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1. 1
   Combine beetroot, red cabbage, onion, caraway seeds, sea salt, and freshly ground black pepper in a large bowl.
2. 2
   Scrunch all ingredients together vigorously with your hands for 5 minutes until the vegetables begin releasing their juices. (Wear gloves to avoid staining your skin.)
3. 3
   Press the vegetables down firmly, then cover the surface with a large sheet of compostable cling film or beeswax wrap. Place an identical-sized bowl on top and weight it down heavily with cans or rice packs so the juices rise to cover the surface. Cover again.
4. 4
   Leave to ferment at room temperature for a minimum of 5 days. For maximum flavour, ferment for 1–5 weeks until bubbling subsides.
5. 5
   After a few days, stir and re-weight as needed. Taste periodically as the cabbage becomes progressively more sour. Once the flavour suits you, transfer to sterilised jars and refrigerate. Keep chilled for up to 6 months.
6. 6
   Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).
7. 7
   step 4
8. 8
   Check 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.