Ruby Sauerkraut

I made sauerkraut today!

Super easy and cheap all you need is 1 finely chopped cabbage (I used purple cabbage) , 10 juniper berries and salt. I also added 2 grated beetroot, 1 grated apple.

To make:

Put ingredients in a large and very clean, bowl

finely dice 1 whole purple cabbage (If you have one on hand, I suggest you use a food processor, so much quicker!)

2 beetroot, peeled and grated

1 apple, peeled and grated

10 juniper berries

1/2 tsp salt

Mix ingredients together, use your (very clean!) hands to rub the salt in the cabbage mixture to help draw the liquids out.

Stick in *sterilised jars, making sure the cabbage mixture is under the liquid. Use a cabbage leaf or weight on top of thekraut, to make sure the kraut is fully submerged under the liquid.

If you want to, you can add a starter, to help make sure you get the good bugs in. I use Raw Nourished Sauerkraut juice, but you could use the juice from a previous kraut jar.

Need to check at least once a day. depending on the size of the jars you use and how warm the weather is, it will take 7 to 14 days to fully ferment. When fermented, keep in fridge and eat within 4 weeks.

* To sterilise the jars, wash them well in hot water. Place in oven (jars and lids) on 100 degrees, for about an hour. This is important to make sure you don’t get ‘bad’ bacteria spoiling your kraut.

Time in the kitchen: 10 to 20 minutes

Makes 2 jars