Beetroot & red cabbage sauerkraut

1. Tip all the ingredients into a large bowl, add 1 to 1.5 tsp freshly ground black pepper and scrunch together with your hands for 5 minutes (wear gloves if you would rather not stain your skin with the beetroot).
2. Press the veg down in the bowl, cover the surface and up the sides with cling film or a reusable beeswax wrap, then set another similar-sized bowl on top. Press down hard and weigh it down with something heavy (packs of rice or cans work well) so the juices rise to cover the surface, then cover again.
3. Leave to ferment at room temperature for at least five days, or anywhere up to one to five weeks for fuller flavour, until the bubbling settles down.
4. After a few days you will see bubbles building; give it a stir, then cover and weigh it down again. It turns more sour the longer it ferments, so taste now and then, and once you like the flavour, transfer to sterilised jars and keep chilled for up to six months.

Tips from the ZestyPlate Kitchen

• Scrunch the veg and salt firmly for a few minutes to draw out enough liquid to keep everything submerged.
• Hold the veg below the brine with a weight so it ferments cleanly and mould cannot take hold.
• Taste as you go; it grows sourer the longer it sits, so jar it the moment you are happy with it.
• Pull on gloves unless you are relaxed about pink-stained hands.