1 head white cabbage, shredded
3 head beetroot, peeled and grated
1 apple, grated
1 small red onion, sliced
6 cloves garlic, crushed
1 tbsp grated root ginger
1 lemon, zest and juice
1 1/2 tbsp maldon sea salt
1 large jar with a lid
1. Mix all the ingredients in a bowl until thoroughly combined.
2. Place in a clean jar, fill up with water, until the vegetables are covered, press down. I filled a ziploc bag with rice and put this in on top of the veg to keep them submerged in the water. If they’re not covered they will go mouldy.
3. Leave on the window sill for a week – 10 days, stir after 4 days. Taste after a week, if you like the taste put it in the fridte, if you’d prefer it more sour leave it ferment for another couple of days.
4. This will keep for weeks in the fridge.