1. Finely grate carrot and place in a large bowl. Add salt and massage for 10 minutes. The cabbage will start to soften and release water.
  2. Add finely grated beetroot, carrot, garlic and ginger and continue to massage for a further 5 minutes.
  3. Have a little taste test and adjust your flavours to suit your taste buds. You may like your sauerkraut to be strong by adding more garlic or enjoy the zestiness from more ginger. You can also add more salt.
  4. Transfer sauerkraut to a steralized jar (pour boiling water over clean jars and lids and let dry) and push down firmly so the sauerkraut is immersed in water. You can always add a little water to make sure the sauerkraut is covered.
  5. You need to make sure there is a little room left at the top of the jar allowing the sauerkraut to expand over the fermenting process.
  6. Place your sauerkraut in a dark place and let there fermenting begin, a process that usually takes 10 – 14 days. It is very important to remember to open the lid everyday to release air. When doing so push down the sauerkraut to ensure the vegetable are still covered in water.
  7. The longer the sauerkraut ferments the tangier it will become. Do a taste test if your sauerkraut has reached your desired level of tanginess, place in the fridge. Your sauerkraut will store for 3-6 months.