Kraut rocks

A rich source of probiotics, sauerkraut is also easy to make. Doing it yourself means you know it hasn’t been pasteurised or heat-treated.

Ingredients

1 medium cabbage (white, red or a mix) 2 tbsp Himalayan pink (or other mineral-rich) salt 1 tbsp caraway seeds ½ red chilli, deseeded and finely chopped (optional)

Directions

1 Shred the cabbage into thin strips and place in a large bowl. Add salt and massage to release liquid from the cabbage. After 15-20 minutes, you should see a pool of liquid in the bottom. Add the caraway seeds and chilli.

2 Place the cabbage in the jar and pack down. Top with the liquid from the bowl so it covers the cabbage. Cover the jar with muslin cloth and a rubber band so it can breathe. Press down every few hours.

3 After 24 hours, seal the jar with a lid and keep at room temperature for a further 3-4 days, at least. Store it in the fridge.