1 white or red cabbage
Optional: 1 chopped red or green chilli and 2 grated carrots
Thinly slice the cabbage.
Place in a large bowl and add a generous amount of Himalayan salt.
Massage the cabbage until it softens. This can take up to 20 minutes so perhaps do this while watching a programme on television.
Once the cabbage has softened, add the optional chilli and grated carrot.
Place a side plate over the cabbage mixture and press firmly down until the whole mixture is covered in its own juice. If it is not completely covered, add extra water to ensure the whole mixture is covered in juice.
Place something heavy (like a bag of rice) on the side place so that it stays pressed down and the cabbage stays submerged in juice. There should be a small opening on the side of the bowl which allows the cabbage mixture to breathe.
Place a dark towel over the bowl and place the mixture in a dark cupboard for 7 days so that it can ferment.
After 7 days, place the cabbage mixture and its juice in an airtight container in the fridge.
This should keep fresh for several months provided it stays submerged in juice.
Enjoy a tsp or tbsp with meals.