Sauerkraut

INGREDIENTS:

• 1 Cabbage
• Celtic Salt
• 2 Litre Jar

METHOD:

1. Cut cabbage in 1/2 and slice into thin slivers
2. Season with salt and toss as though it were a salad. Rest for 1 hour
3. Massage salt into Cabbage until the cabbage has wept considerably
4. Pack Cabbage into jar until it is nearly full then press down until liquid rises above
5. Weigh down the cabbage so to remains below the surface and cover with cloth
6. Tend regularly to ensure that the cabbage is below the surface
7. Taste wen tending for your own education
8. Refrigerate & serve after 21 days