Beetroot, ginger and garlic sauerkraut
You need:
1 medium green cabbage (save the outside leaves, you will need them later in the recipe)
1/2 red cabbage (save the outside leaves, you will need them later in the recipe)
1 whole garlic
3 medium beetroot
1 large knob of ginger
Sea salt (weight will vary depending on how much weight the ingredients come to)
You can change these ingredients, add more ginger or garlic, just use green cabbage and beetroot, add apple... You get the idea. The world is your oyster with this recipe. Almost anything will work. I love the ginger and garlic as the flavour but you may like to add some spices too.
- Grate all your vegetables. As fine as possible is best. You can use a thermy for this but I really find that just hand grating takes the same time.
- Weigh the final weight of your ingredients.
- Add salt. To work out how much salt you need you just do a simple equation.
(weight of all grated ingredients) x 0.02 = How much salt you need.
For example. The final weight of mine came to 1.5kg.
1500g X 0.02 = 30g of salt.
4. Get your hands dirty and thoroughly scrunch through all the salt. In a couple of minutes the mix will be wet and when you squeeze it juice will come through.
5. place the mix into a sterilised jar, push down all the veggies so that the liquid comes up and covers it all.
6. fold the cabbage leaves that you saved and use them as a weight to keep the grated ingredients below the liquid. You can also use a glass weight on top of this.
7. Put a lid on this and then leave on the bench for a week. Some leave it longer.
8. Once you are happy with the taste, pop it into the fridge and had a spoonful to your meals each day!
Enjoy
