Red Cabbage is the champion of Winter ingredients! Packed with six times the vitamin C of its green cousins, and full of powerful probiotics, its fair to say red cabbage rocks and red cabbage sauerkraut rocks even more!

Krauts tend to be the first step into the world of lacto-fermentation and teaches you a very simple, basic tecnique that you can apply to all sorts of vegetables. Try mixing in carrots, winter radish or celeriac for extra colour, texture and flavour.

Sauerkraut adds a tasty twist to a bonfire night hot dog and will be the perfect addition to a festive cheese board, or leftover turkey sandwich. The possibilities are endless and the best part is, you only need to make one batch to last the whole season.

Its completely edible and tasty after a few days but we recommend leaving it to ferment for at least two weeks. The further you stretch your patience, the tangier the rewards you’ll reap!