Sauerkraut

Ingredients:

1 organic cabbage - cored and finely shredded

2 tea spoons of natural unprocessed sea salt

Method: In a bowl mix cabbage with salt, pound with a meat hammer or other pounding instrument for about 10 minutes to release natural juices from cabbage. place in a kilner jar and press down firmly again until juices rise above the cabbage. The cabbage should reach at least 1 inch from the top of the jar. Cover and leave at room temperature for 3 days then add to fridge. Fermented vegetables taste better with age.