Sauerkraut

Finely shred the cabbage and onion.

Place your glass jar on a scale and zero it. Add the veg and seeds and then cover all the veg with water - note the weight of the veg plus water.

Pour the water back out into a bowl or jug. Add 2.5% of the total weight (veg plus water) worth of salt to the water to create salt water.

Pour the salt water back in and use a plastic bag filled with water to keep the veg submerged in the salt water.

Leave for 3-7 days until fermented, then store in the fridge.