With a few heads of pointy cabbage ready to harvest, it is time to make sauerkraut for the benefit of eating fermented food regularly.
Cut cabbage into very thin strips, mix with 2% its weight of salt, I also added, optional, ginger, caraway seed and curry powder for extra flavour.
Mix will and rest, after an hour or two, use potato press to further soften cabbage. Pack tightly in a pot/jar with a weight to submerge all leaves. Add extra salted water to cover if necessary. Leave at room temperature, mine is sour after 5 days and I keep it in cooer pantry to slow down scouring. Have a small portion everyday.
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