Ingredients
1/2 white cabbage
1/4 red cabbage
1 tbsp sea salt
Instructions
Slice the cabbage thinly.
Place in a mixing bowl.
Throw in a tablespoon of sea salt.
Massage the mixture for a few minutes by hand to help the cabbage to "sweat". It will release its juice.
At this stage, I added yellow mustard seeds and chili flakes for a punch.
Transfer into a clean glass jar.
Put a weight on it (I used a big stone picked up by my son on the beach - I knew they would become handy at one point!) and wrapped it in cling film.
Cover with a muslin, so the cabbage can breathe but no flies can get in.
Let the jar stand at room temperature in the dark for about a week.
After about a week, your sauerkraut will be ready.
But you can keep it fermenting up to 20 days easily.
Keep in the fridge and enjoy!