As well as being evidently far more vibrant than the more traditional white cabbage sauerkraut, this kraut has a bit more bite to its texture which makes it a great side to a roast dinner or sandwich component.
The sugars in the beetroot also give the fermented juice a great viscocity which I use in soups to add colour, tang and probiotic value. There are so many simple pleasures in making simple fermented foods such as this colourful Kraut.
- Getting stuck in with our hands which are still the most efficient kitchen tools. Scrunching up cabbage feels really good.
- Prepping outside – crisp air, warm autumnal light and curious friends (spot the wasp.)
- Preserving the colours of autumn and taking them into winter when the landscape is often monochromatic.
- Making food that your gut will thank you for, but more importantly tastes delicious and even better with time.