FERMENTED RED CABBAGE AND BEETROOT
One of my favourite lunches recently has been this sauerkraut combined with some avocado, sweet potato and whatever fresh green I have growing in the garden. I actually crave eating this most days.
1 large head of purple cabbage
2 small beets
1 large red onion
1 tbs salt
1 cup filtered water
OPTIONAL: I ADD A TEASOON OF CUMIN SEEDS AND CARAWAY SEEDS – ADDS A LOVELY FLAVOUR.
Run vegetables in a food processor with the shredding attachment
Put in a large bowl and add water and salt and massage really well to get the salt in there, it will get the vegetables to start releasing their juices faster so the fermentation process can start.
Either use this method here, or put your mixture in a large mason jar with screened lid covered with a piece of fabric and press it down every few days to make sure the cabbage remains submerged in water. This is imperative or it will go bad!!!!!
Let it sit on your counter for at least 2 weeks, taste it and let it sit longer if you want a stronger flavour. I ONLY LEAVE MINE 3 – 5 DAYS, AS OUR HEAT HERE REALLY GET THINGS FERMENTING.