Sauerkraut

• Green Cabbage
• Cucumber
• Sea salt
• 2 Cloves Garlic
• Pepper, Fennel Seeds, Mustard seeds (optional)

Method

Mix shredded cabbage and salt, let it sit for 1h.
Finely chop garlic into small pieces.
Mix all other ingredients. Fill up the fermentation vessel and press down the mixture so the brine covers everything.
Place plate under jar to catch any liquid.
Ferment on room temperature for a couple of days. Burp and check every 2-3 days. The longer you ferment, the more intense the flavours get.

Once you are happy with the flavour you can store in fridge.