A beetroot version of the traditional cabbage sauerkraut that is full of B vitamins and probiotics. It makes a wonderful alternative burger relish or can be tossed in a salad to add bit of unexpected umami.

Beetroot Kraut

Ingredients:

• 500g raw beetroot – with the top and bottom chopped off, peeled
• 2 tsp sea salt
• 1 tsp mustard seeds
• 1 tsp cumin seeds

Method:

1. Grate the beetroot into a bowl and sprinkle the salt on top.
2. Scrunch the beetroot with your hands for a few minutes, kneading and mixing the salt in really well.
3. When the beetroot starts to let out a lot of liquid it’s a good sign it’s ready.
4. Mix in the mustard and cumin seeds and pack down into a kilner jar.
5. Push down the veg a lot so it is submerged in it’s own juices and leave a gap about 2cm at the top of the jar for fermentation to do its thing.
6. Leave it out on the side to ferment for a few days, the longer you leave it out the more sour it will become. Open the jar every 2 -3 days to release any CO2 that is building up.
7. When you are happy with the taste you can put it in the fridge where it will last for several months.