Homemade Sauerkraut - just two ingredients salt & cabbage. Massage together until the cabbage starts to produce it’s own juice. Press firmly into a clean glass jar. Make sure there is enough brine to cover the cabbage, if not top up with some salt water. Screw the lid on and leave in a dark place to ferment for 3-5 days. Then place in the fridge for two weeks before you eat
