Dr Bailey's Purple Sauerkraut

Ingredients.

200g grated raw beetroot

1kg red cabbage finely sliced

1/2 small apple, peeled, cored and finely chopped

1 tsp fennel seeds

1 tsp coriander seeds

2 tbsp sea salt

You will also need a 1L glass jar with a secure lid.

Method.

I strongly suggest that you always use rubber gloves when dealing with beetroot - for obvious reasons!

In a large bowl, mix all the ingredients together and massage vigorously to soften the cabbage, draw out any fluid, and create some fermenting liquid.

Cram into your clean glass jar, leaving about 2cm of space at the top for the mixture to bubble and fizz. The vegetables should sit below the liquid; if they don't, you may need to add some filtered water.

Leave it at room temperature opening it daily and pressing the veg down to release any bubbles for about a week.

Taste it occasionally, and if it's not ready, keep it going for up to 10 days.

When ready it can be kept in the fridge for several months, it should smell sweet and tangy.