Easy Spicy Ginger and Chilli Sauerkraut

Half a Nappa Cabbage, finely sliced

1 Chilli, sliced thinly

3 Garlic cloves, finely chopped

1/2 to 1 cup filtered water (if not using coconut water kefir)

1 Brown onion, sliced thinly

OPTIONAL: Your choice of starter culture. We use the Kultured Wellness Coconut Water Kefir starter for this.

Combine all ingredients into a large bowl, and massage with your hands until the ingredients soften and the juices leach out.

Using a 1L jar (or you can divide ingredients into a few smaller jars), place the mix into the jar, and then press down so they remain quite compact.

Add the water or coconut water kefir until it reaches roughly 1/2 to 1 inch from the top of the jar, close the lid, and set aside in a warm area in your house to ferment for roughly 3 days.

Once it is slightly fizzy it means it is well fermented, so place in your fridge and use as you please with your meals. It is seriously delicious!

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Easy Spicy Ginger and Chilli Sauerkraut