Fermented Harissa Beetroot & Cabbage

Name: Fermented Harissa Beetroot & Cabbage
Total time: 2700 s
Yield: 2 x 500g jars
Cuisine: British
Ingredients: 340 g beetroot; 1 tbsp kosher salt; 340 g white or sweetheart cabbage (organic best); 2 cloves garlic; 1 inch cube of ginger (or 1 tsp dried); 3 tbsp Harissa paste; 1 tbsp Soft brown sugar; 1 tsp caraway seed; 1/4 tsp cinnamon

Kipp Clark @kipplidge

I recently discovered I liked (non pickled) beetroot, and was keen to try making some fermented veg. Cabbage goes well in a ferment/with beetroot, it went well.

Kipp Clark @kipplidge

I recently discovered I liked (non pickled) beetroot, and was keen to try making some fermented veg. Cabbage goes well in a ferment/with beetroot, it went well.

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Ingredients

45 minutes (+ 5 day fermenting)

2 x 500g jars

340 gbeetroot
1 tbspkosher salt
340 gwhite or sweetheart cabbage (organic best)
2 clovesgarlic
1 inchcube of ginger (or 1 tsp dried)
3 tbspHarissa paste
1 tbspSoft brown sugar
1 tspcaraway seed
1/4 tspcinnamon

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Steps

45 minutes (+ 5 day fermenting)

1

Peel the beetroot and remove the outer leaves of the cabbage. Finely chop the cabbage and beetroot (or to desired consistency). Finely chop the garlic and ginger.
2

Mix the veg with the salt and leave for 15 minutes in a bowl. Massage the salt into the veg to release the water.
3

Mix in the spices, Harissa paste, garlic and sugar.
4

Pack into a clean/sterile fermentation jar. Press down veg and apply a glass weight (or similar) to hold veg below the liquid surface during fermentation process. If the liquid does not cover the veg, you may need to add 15-50 ml water - mix it in well and press down again!
5

Leave for 3-7 days to ferment at room temperature (longer ferments for stronger/funkier flavour). It will ferment quicker in warmer weather.
6

Pack into recently cleaned mason glass jars and store in the fridge. Open the lids occasionally to let out gas.