Sauerkraut

_Ingredients:

• Green Cabbage
• Salt
• You can customise your sauerkraut by adding caraway seeds, peppercorns, lemon, dill, turmeric, chillies, ginger, garlic, or bay leaves.

_{Instructions:}

1. Remove the outer leaves of the cabbage. Set them aside; we will use these to weigh down the sliced cabbage at a later stage.
2. Slice the cabbage thinly. Remove the core, but do not throw it away; we will also use this to weigh down the cabbage to ensure it's submerged. Wash the sliced cabbage and shake off any excess water.
3. To determine how much salt is necessary, weigh the sliced cabbage. Use 2% salt of the total weight of the sliced cabbage.
4. Place the sliced cabbage into a clean bowl and sprinkle the salt over it. Use clean hands to massage the salt into the cabbage. Let it rest for 5 minutes, and then repeat the process. Set the cabbage aside for 20 minutes to allow time for the cabbage juices to be extracted.
5. Add the cabbage to a clean jar and pour in any liquid that has now come out of the cabbage. Use a clean wooden spoon to push the cabbage into the jar. Roll up the outer leaves and place them on top of the cabbage. Put the core of the cabbage on top of the leaves; this will act as a weight to ensure the cabbage is submerged. Close the lid.
6. Leave the cabbage in a cool, dry, dark place for at least 5 days. Check the cabbage every day, pushing it down with a wooden spoon if necessary. Bubbles or foam may form during the fermentation process on the top; simply scoop this out with a spoon. The optimal fermentation temperature is between 18-20°C. The sauerkraut will be edible in 5 days, although the flavour will be best if left to ferment a little longer, between 2-6 weeks.
7. Taste the sauerkraut, and if you are happy with the flavour, place it into the fridge. If the flavour is not to your liking, leave it to ferment longer. Sauerkraut will last up to 2-3 months in the fridge.