Red cabbage

Slice cabbage finely and soak in cold water to wash

Pack jar with cabbage and top it up with water

Add the weight of water plus cabbage and calculate 2.5% of the weight which will be the amount of salt needed to make the brine.

Strain the water, Dissolve the salt in the water and return to the container with the cabbage.

Leave at room temperature making sure cabbage is completely submerged to create the conditions for lactofermentation. Keep top loose to allow gas to scape

After 10 days keep jar in fridge. Enjoy