Red Cabbage Sauerkraut

Adapted from the Clever Guts Diet Recipe Book

1 small red cabbage – remove core and slice

2 medium onions sliced

4 tsp Maldon salt

1 tsp mustard seeds

1 tsp coriander seeds, toasted

½ - 1 tsp chilli flakes

 1 litre glass jar with well-fitting lid

 
In a large bowl massage the salt into the cabbage and onion for 10 mins and leave to sweat for 1-2 hours – the liquid from the veg will collect in the bottom of the bowl. Keep that.

Put the veg into the glass jar cramming them in.

Pour the reserved liquid on top and push down firmly.

You want the liquid to cover the veg. If there’s not enough make up a brine solution:

200ml water

1tsp Maldon salt

Pour over veg, the liquid should be about 1cm above the veg.

Place a stone, ceramic, glass object on top to weight the veg down and keep them submerged.

Leave to stand on countertop in kitchen out of direct sunlight for 3-14 days. Keep tasting to see how it is developing. When it is the flavour and texture that you like, store in the fridge with a sealed lid. It will keep for a few months.