Red cabbage and orange kraut


  • 1 red cabbage
  • 1 orange
  • Sea salt


  • Finely shred the cabbage and place onto a large bowl. Add a generous sprinkle of sea salt and massage into the cabbage for a few minutes until it starts to get juicy.
  • Leave to sit for 20-30minutes.
  • Meanwhile finely slice the orange and add that to the cabbage. Massage the mixture together.
  • By this stage bit should be nice and juicy, with lots of water coming out of the cabbage.
  • Put the mixture  into a 1litre kilner jar, pressing each handful down really firmly to reduce air pockets and increase juiciness. Keep adding handfuls and pressing firmly.
  • Pop a weight on the top so all the cabbage and orange is submerged under the liquid.
  • Leave on a shelf for a few days. Do a taste test after 3-4 days and again after 7-8 days to see how your ferment is coming on.
  • You can eat when you like, but the longer you leave it, the more it ferments.