Sauerkraut

Ingredients

Method

Grate/shred the cabbage in a food processor and place in a touch flat bottomed glass or ceramic container.  Sprinkle with salt and mix by kneading.  

If the cabbage does not immediately start releasing water bruise/crush the cabbage vigourously perhaps with a rolling pin until it does.  

Transfer into small sealed "Kilner" type containers filling to the brim.  When pressing the contents down liquid should cover the top although it may disappear when pressure is released.  When full seal the containers (you will probably need to rinse the outsides) and put to one side for...

Will keep for months in the fridge