Xanthe Gladstone’s Cabbage Sauerkraut

Fermented food is great for your gut and this organic sauerkraut is such a treat to make and eat.

1. Chop the cabbage or put it through a mandolin, adding the spices or herbs of your choice. Put the cabbage into a mixing bowl and add Maldon Salt.
2. Massage the cabbage for about 3-5 minutes until moist. You should see liquid start to appear when you squeeze it. Salt plays a key role in the fermentation process, encouraging the growth of healthy bacteria whilst also killing off any bad bacteria.
3. Sterilize a jar with boiling water and then fill the jar with the cabbage, pushing it down so that the sauerkraut has no air bubbles in it. Ideally you want the cabbage to be fully submerged in the liquid.
4. Leave in your kitchen for at least 5 days. You can leave it for longer if you prefer a tangier flavour, but once open, be sure to store in the fridge.