Directions

1. Rinse the root vegetables and cabbage thoroughly. Remove the two outer leaves from the cabbage, rinse them and set them aside, you will need them in a further step.

2. Remove the core from the cabbage and cut the rest into 1 cm long strips.

3. Cut the dried seaweed into 4 to 5 cm long strips.

4. Peel the garlic and chop it finely.

5. Massage the cabbage mixture with salt for 5 to 10 minutes until it releases all its juice.

6. Take the cabbage leaves that you have set aside, fold them, and place them on top of the mixture from the jar. The leaves will help to press the mixture and keep it submerged in the brine.

7. Make sure that there is a 3 to 4 cm free space at the top of your jar.

8. 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.

9. 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.

10. 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.

11. Place the sauerkraut in the fridge and enjoy!