Beet & Red Cabbage Sauerkraut

Ingredients

• ¾ lb beet
• 1 lb red cabbage
• 1 small onion
• 2 tsp caraway seeds
• 1 tsp sea salt
• 1½ tsp black pepper

Steps

1. Shred beet, red cabbage, and onion. Combine all ingredients in a large bowl.
2. Scrunch the mixture with your hands for 5 minutes until juices release. Wear gloves to prevent staining.
3. Press the vegetables down firmly in the bowl. Cover the surface with cling film or a beeswax wrap, then place another bowl on top.
4. Weigh down the top bowl with heavy objects (like cans) until the juices cover the vegetables. Cover the entire setup.
5. Ferment at room temperature for at least 5 days, or up to 5 weeks for deeper flavor, until bubbling subsides.
6. Periodically check the sauerkraut. Stir, then cover and weigh down again. Taste occasionally until desired sourness is reached.
7. Once fermented to your liking, transfer the sauerkraut to sterilized jars.
8. Store chilled for up to six months.