The BEST fermented Kraut

1.5kg purple cabbage

600gr green cabbage (dont be exact or waste anything, I usually do 1 purple cabbage and 1/2 green cabbage)

300g carrot (peeled and grated)

1 small brown (or any color) onion (thinly sliced)

20-30gr salt

3 sprigs oregano

1 cup fresh pineapple cut into 1-2cm chunks

2 long chillis finely chopped

1 bulb ginger, peeled and finely grated (3-5cm bulb)

Core and shred the cabbage, add carrot, onion and salt, scrunch it all until it's dripping wet (you want to see a pool of brine at the bottom of your bowl). Mix in everything else (oregano, pineapple, chilli and ginger) then firmly pack into your chosen fermenting vessel. Add your follower and weight (click here for more info), and make sure everything is correctly submerged under the brine.

If you need more brine to ensure everything is totally submerged, add 5gr salt to 250ml cooled kettle water, and top up the jars with this mix.

Leave it for 10-14 days to ferment, each day giving the weight a press to allow the bubbles to escape. Once ready, pack into smaller jars (if you used a larger fermenting vessel) and store in the fridge for up to a year.