Fennel Sauerkraut

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Ingredients:

• One cabbage head
• 1/4 sea salt
• 1 tbsp fennel seeds

Method:

1. Chop cabbage into fine slices.
2. Place cabbage, salt and fennel seeds into a bowl and massage for about 10 minutes. Cabbage will start to reduce and release moisture.
3. Pack cabbage tightly in a sterilised jar (you want all of the cabbage to be submerged under the moisture) then cover with a cheese cloth or tea towel and let it ferment from between 3 days to 3 weeks.
4. Once fermented, place in the fridge. Enjoy!