Sauerkraut with beetroot

Cut all the vegetables into strips:

• white cabbage (1/2 head);
• medium beet (1 piece);
• medium onion (1 piece);
• garlic (2 cloves);
• ginger root (5 cm).

In a large bowl, thoroughly mix the chopped ingredients, actively kneading them to release more juice.

Add the spices:

• salt (1/2 tsp);
• red ground pepper (a pinch);
• black ground pepper (a pinch);
• turmeric (1 tsp).

Then, using scissors, carefully cut the nori (2 sheets) into small pieces.

After that, transfer the mixture to a glass jar, pressing it down firmly so that the vegetables are completely covered with their juice.

Seal the jar tightly with a lid and place it in a dark, warm place for fermentation.

For the first few days, remember to press the vegetables under the liquid once a day and release the gas that forms.

After 5-7 days, move the jar to the refrigerator.

It is recommended to start consuming the fermented cabbage 16-20 days after the fermentation begins.