It’s taken us a while to perfect the art of Kraut making, but after this batch we are feeling quietly confident. There’s nothing better than adding some beautiful, gut-loving fermented foods to your meal for some extra zest and freshness. This recipe is not only delicious to taste, but will be sure to add a pop of colour to your plate.
Red Cabbage, Beetroot and Dill Kraut
Prep time:
Total time:
Ingredients
- ½ Red Cabbage, finely diced
- ½ White Cabbage, finely diced
- 4 whole Beetroots, grated
- 4 Sprigs of Dill, chopped
- 1 4cm knob of Ginger, grated
- 2 tablespoons of Dukkah
- 4 tablespoons of Salt
Instructions
- Mix all ingredients in a large bowl and use your hands to massage the mixture for 5 minutes, until the vegetables juices start to collect into the bowl bottom
- Transfer the mixture into a sterilised glass jar and press the mix down into the jar so that it is as compact as can be. The juices should rise and cover the mixture
- Cover with a lid and let sit on room temperature for 2 weeks or thereabouts, until the taste becomes tangy and somewhat sour
- Transport to the refrigerator and serve with salads, sandwiches, eggs and just about anything else to add some gut-healing deliciousness to your meal
