Red Cabbage Sauerkraut

THIS brings a burst of colour to a meal and has a sweet and sour flavour. It’s packed with healthy phytonutrients.

MAKES 1 LITRE (20 CALORIES PER 100g)

1 small red cabbage (about 1kg), core and outer leaves removed, chopped 2 medium onions (200g) chopped 4 tsp Maldon sea salt 1 tsp mustard seeds 1 tsp coriander seeds, toasted ½-1 tsp chilli flakes You will also need:

1 litre glass jar with well-fitting lid IN A bowl, massage the salt into the cabbage and onion and leave to sweat for 1-2 hours. Reserve the veg liquid that collects in the bottom. Transfer veg, seeds and chilli flakes to the jar. Pour in the reserved liquid and push the veg down. Liquid should rise above the surface. If there is not enough, add brine made of 1 tsp Maldon sea salt dissolved in 200ml filtered water. The water level should be ½-1cm above the veg and 2½cm below the jar top. Place a stone or glass object on top of the veg. Put on counter top out of direct sunlight for 3-14 days, depending on room temperature. Test for flavour and store in a sealed jar in the fridge. It keeps for a few months.