Ingredients

  • 1 kilo of white cabbage, shredded
  • 2 carrots, grated
  • 2 or more chopped chillis
  • 1 small red onion, thinly sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon dried oregano
  • 1.5 tablespoons sea salt

By Diana Earnshaw - This is my recipe and I love it. Sometimes I add a chopped green or red pepper if I have one to hand.

Method

  1. Mix everything in a large bowl and “massage” well to release juices. I usually do this twice with an hour gap in between.
  2. Cover with a suitably sized plate and push down. Cover with a tea towel.
  3. Stir twice a day for a couple of days.
  4. Pack into Kilner jars and push a Gu pot (they fit Kilner jars very well) or ramekin in on the top. When the clip top is closed, the kraut should be under liquid.
  5. Stand the Kilner jars in bowls so that when they “self burp”, the bowl will catch any liquid.
  6. Ferment in a place that is fairly dark for a month and then place in the fridge.