Sauerkraut

• 1 whole Red Cabbage
• 1 whole White Cabbage
• 6 Carrots
• 1 Onion
• Thumb sized piece of Ginger
• 1 Chilli Pepper
• 3 Apples
• 3 Tbsp of Celtic Sea Salt
• 3 Tbsp of Apple Cider Vinegar
• 3 Tbsp of Honey

Step 1

Shred your red cabbage, white cabbage, carrots, onion, ginger, chilli pepper and apples into a large bowl.

Step 2

Cover your ingredients with Celtic sea salt, apple cider vinegar and honey

Step 3

Toss the mixture and leave to one side for 20 minutes. Repeat for 2 hours until the salt begins to draw out the water from the veg.

Step 4

Once you have drawn out the water, transfer the mixture into some jars and press down firmly until the liquid rises to the top. Put the lids on the jars and store them upside down on a draining board for about a week.