Because of the possible health benefits, there has been a boom in interest in fermented foods in recent years. Our sauerkraut, a lovely combination of bright tanginess from red cabbage and earthy sweetness from beetroot, not only satisfies the palate but also supports digestive health.
Made using the Kilner jar—selected for the perfect combination of qualities that guarantee a fruitful fermentation process—this sauerkraut makes the most of its airtight closure. This seal keeps out outside pollutants and encourages the growth of good bacteria, making the sauerkraut a tasty, probiotic-rich relish.
In addition to being good for the stomach, this sauerkraut gives salads, sandwiches, and other foods a flavor boost. Its probiotic qualities support digestive health, and it's a tasty and nutritious homemade side dish for any meal.
Red cabbage and beetroot sauerkraut with probiotics
Ingredients:
- 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:
- Pour all the ingredients into a big mixing basin and season with salt. Using your hands, roughly crush the salt into the veggies, then let them for a few hours, stirring now and then, until the juices start to gather in the bowl.
- Fill the kilner® Glass Jars with the mixture and firmly push down. Add extra salted water (1 tsp sea salt to 1 cup of water) if the mixture isn't covered by the juices, making sure to leave around 1.5 inches of headroom.
- Place a cabbage leaf on top, compact it once more, and securely fasten the lid or clip top loosely.
- For four weeks, leave it on your countertop (modify according to desired taste).
- After fermenting, place tightly covered in the refrigerator to cool. It is ready to eat and keeps nicely for months in the refrigerator.
Savor the satisfaction of making your own probiotic-rich sauerkraut, which will improve your digestion and taste buds.
