Sauerkraut

Ingredients

• • 1 medium sized cabbage
• • 1 tablespoon unrefined salt (sea salt or Himalayan rock salt)
• • 1 jar (volume approx 1 litre)
• • A place to chop (that is clean…goes without saying dudes) or a place to grate the cabbage (or even throw it in a food processor to shred it)
• • To pound the cabbage use a meat cleaver or spice grinder or potato masher or your knuckles!

Instructions

1. Sterilize the jar (boil a large saucepan of water and add the glass jar and lids for ten minutes - remove carefully!
2. Chop or grate cabbage. Place cabbage in a large (clean) bowl or container.
3. Add salt. Mix salt and cabbage. Pound for approximately ten minutes – or enough time to smash the water from the cabbage.
4. Stuff the cabbage mixture in the jar.
5. Press down and compress the mixture so the extracted water covers the mixture. Add enough mixture to leave approx 2 cm between the water and the top of the jar. Seal the jar.
6. Leave at ambient temperatures for about 4 days then move the fridge. In another 4 days it will be good to try. It will keep fermenting (and improve) for a while and as long as it is kept refrigerated it will last months.