Directions

1. Remove the two outer leaves from the cabbage and set them aside, you will need them for later use.

2. Remove the cabbage core, then cut it into 1 cm wide strips.

3. Roughly chop the cauliflower and grate the carrots.

4. Peel the onions and chop them roughly.

5. Remember to weigh the cabbage and the other ingredients and salt, and put them all in a large bowl.

6. For this step, we highly recommend the use of gloves as the stains made by the curry will be hard to remove. Massage the cabbage mixture for about 5 to 10 minutes until the cabbage releases its big juice quantity.

7. Pour the cabbage mixture along with the juice released in a 1 L jar.

8. Press the cabbage inside the jar and make sure that the mixture is covered by the brine.

9. Take the cabbage leaves that you have set aside and fold them together and place them over the cabbage in the glass. The leaves will help to keep the cabbage mix submerged in the brine.

10. Close the jar and leave it to ferment in a place away from direct sunlight, preferably in a shady place at the room temperature of 18 to 20 degrees Celsius for the next 21 to 28 days.

11. Open the jar every other day to release the pressure created by the fermentation process, especially in the first 5 to 7 days when a large amount of carbon dioxide is released by the cabbage.

12. Taste the cabbage on the 21st day. If it's not sour enough you can let it ferment for another week. Taste it along the way to make sure it will be in your taste.

13. Place the sauerkraut in the fridge and enjoy!