Fermented Red Cabbage with Beets
A vibrant Polish fermented salad with earthy beets, aromatic caraway seeds, and a refreshing tang — a living probiotic that ferments on its own and keeps for months.
Ingredients
- 320 g Beets
- 450 g Red cabbage
- 1 pcs Onion
- 2 tsp Caraway seeds
- 1 tsp Sea salt
Instructions
- Place all ingredients in a large bowl, add 1–1.5 tsp of freshly ground black pepper, and massage thoroughly with your hands for 5 minutes until the vegetables release their juices. It's best to wear gloves as beet juice stains the skin well.
- Press the vegetables firmly against the bottom of the bowl. Cover the surface with a sheet of compostable film or beeswax wrap, making sure it reaches up the sides of the bowl. Place another bowl of the same size on top and weigh it down with something heavy — packets of grains or canned goods work well. The juice should rise and cover the vegetables. Cover the whole setup again.
- Let it ferment at room temperature for at least five days. For a more intense flavor, ferment for one to five weeks — until the vigorous bubbling subsides.
- Check the cabbage periodically: after a few days, bubbles will appear — a sign of active fermentation. Stir, cover again, and weigh down with the load. The longer it ferments, the more sour the taste, so sample as you go. When the flavor suits your taste, transfer the cabbage to sterilized jars and refrigerate. Keeps for up to six months.