There are so many variations to sauerkraut and this has to be one of my absolute favourites. It goes beautifully alongside steak, chicken or fish. It adds flavour to any meal and definitely worth a try

Ingredients

• 1kg cabbage
• 40-50g celtic salt or sea salt
• 1-2 tablespoons finely chopped dill
• 1-2 tablespoons caraway seeds

Method

Finely slice cabbage into a large glass bowl, I like to use a mandolin on the fine setting

Add salt to cabbage and massage well until the cabbage become softer and starts to release liquid

Add dill & caraway seeds, massage through until you can squeeze cabbage and liquid falls into bowl

Place cabbage into a 1L glass airlock jar pressing down firmly after each addition

Place a cabbage leaf over the shredded cabbage and press firmly so liquid rises over the leaf

Place a fermenting weight on top of cabbage leaf

Close jar and 1/2 fill the air lock

Allow to ferment for about 3-4 weeks away from direct sunlight

Once finished fermenting remove weight and cabbage leaf and decant into another 1L jar with a screw top lid

Enjoy