I came across red cabbage sauerkraut (with beetroot) through @michaelmosely_official Just One Thing podcast on BBC Sounds. I did look a recipe up but it seemed to vary a little in every source, so now I’ve just made my own up.
1/4 large red cabbage (about 500g)
1 medium beetroot
1 turnip (optional)
1 small onion
1 tsp salt
Finely slice the cabbage and onion and place in a large mixing bowl.
Grate the beetroot, and turnip if using. I don’t bother to peel, and just discard any large bits of skin that won’t grate.
Add the grate vegetables to the mixing bowl together with the salt. Squish and mix the vegetables with your hands, taking handfuls and squeezing like you are trying to squeeze the liquid out, and pushing down with hands like you are flattening to the bottom of the bowl. I have heard of people using the end of a rolling pin, and pounding.
Squish/squash/pound for a few minutes until the cabbage is limp and some liquid is collecting at the bottom is the bowl.
Take small handfuls and cram them down firmly into a large jar, and pour in any liquid that has accumulated. Cover loosely so the fermentation gases can escape but no bacteria can get in, and leave out on the kitchen counter.
I start eating mine pretty much the next day when it tastes like a undressed red cabbage coleslaw, but ideally leave it a week or longer and it will start to taste like pickled cabbage.
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