Sauerkraut

Ingredients:

• ½ large head of cabbage
• 1 carrot
• 1 heaped tbsp sea salt

Optional – other flavours such as dried dill, grated ginger, grated turmeric, finely sliced red chilli. Even grated sweet potato is a lovely addition.

Method:

1. Finely slice the cabbage and carrot. Add to a large glass bowl.
2. Sprinkle the salt and any other optional flavourings over the cabbage and carrot. Toss together to combine.
3. Massage the mixture firmly to release liquid from the vegetables. Do this until there is more liquid than solid.
4. Put the vegetable mixture and the liquid into a glass jar. Press down on the vegetables to compact them and to release any air bubbles. Ensure the liquid level is about 2cm or more above the vegetable level.
5. Secure the jar with a lid, and put away into a cool, dark place.
6. Taste the kraut after 7 days. If you are happy with the flavour, put the jar into the fridge. If it needs to keep fermenting, leave it out and continue to taste test every
7. 1-2 days until you are happy with the flavour, then refrigerate once it’s done

Notes: Try using red cabbage for a beautiful, vibrantly coloured krautIf you have a fermenting jar with an airlock, feel free to use it for this recipe