Sauerkraut

Ingredients:

500g organic white cabbage, thinly sliced

2 tsp sea salt.

Method:

1. Remove the outer leaves of the cabbage, wash and keep aside.

2. Toss together the cabbage and some salt, massage into the cabbage, leave aside for min 30 mins for the water to being to come out of the cabbage.

3. Push the cabbage into your glass jar, tightly pack it, using the end of the rolling pin or a long-handled wooden spoon to help push it down.

4. If the cabbage isn’t sitting under the level of the water then add some spring or well water to cover.

5. Leave a 2cm gap at the top f the container, place a clean cabbage leaf onto the cabbage and weigh down with a weight, ceramic, glass or stone.

6. Close the lid tightly and leave in a warm place to ferment, leave it anywhere from 3-14 days, it depends on your environment and your personal taste.

7. Once you are happy with it, store in the fridge for up to 9 months, once opened it keeps for 2-3 months in the fridge.