This probiotic beetroot and red cabbage sauerkraut puts a tangy twist on gut health!

In recent years, there has been a growing interest in fermented foods due to their potential health benefits. This sauerkraut is a delightfully tangy and nutritious option. Combining the earthy sweetness of beetroot with the vibrant tanginess of red cabbage, this fermented condiment not only tantalises the taste buds but also supports a healthy gut.

For this recipe, we use the Kilner jar to create this sauerkraut, as it's the perfect type of jar to ensure a successful fermentation process and yield delicious results. Firstly, the jar's airtight seal ensures that the sauerkraut is protected from external contaminants while allowing beneficial fermentation to take place. This seal helps to create the optimal environment for the growth of healthy bacteria, resulting in a flavoursome and probiotic-rich sauerkraut.

The sauerkraut is also a tasty condiment—adding a burst of taste to sandwiches, salads, or various dishes. The probiotic nature of sauerkraut promotes digestive health, making it a delicious and healthy homemade addition to your meals.

• Half a Medium Red Cabbage, finely diced
• 1 Medium Beetroot, peeled and grated
• 2 inch Ginger Piece, peeled and grated
• 1 tsp Sea Salt

Method

1. Add all of the ingredients to a large mixing bowl and sprinkle the salt all over. Use your hands to scrunch the salt into the vegetables and leave for a few hours, mixing occasionally, until the juices collect in the bottom of the bowl.
2. Transfer the mixture into clean glass Kilner® Jars and press down really well. If the juices don’t completely cover the mixture, add more salted water (1 tsp sea salt to 1 cup of water). Make sure you leave around 1.5” headspace between the top of the jar and the liquid.
3. Cover with a cabbage leaf and pack it down again. Put the lid on and leave it loosely fastened or if using a clip top, don’t fully fasten the clip.
4. Leave out on your worktop for 4 weeks (the longer you leave it the stronger the taste).
5. Once you have finished fermenting, seal tightly and keep in the refrigerator until chilled. It’s now ready to eat and will keep in the fridge for months.

Recipe source: Kilner

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