Simple Sauerkraut

One cabbage (of any kind), finely sliced

Sea salt (2g for every 100g of cabbage)

1 Tbsp of cumin seeds (or spice of your choice)

1 Tbsp peppercorns

• Mix the cabbage and the salt together in a large bowl
• Massage and squeeze the cabbage between your hands until it gives up its juices
• Add the spices to the mix
• Pack into jars and squash down, before carefully sealing the lid
• Leave out for a week
• Pop in the fridge and enjoy this tangy treat at least once a day