Cabbage and Apple Sauerkraut


1 cabbage head, thinly sliced
1 sweet apple, grated
1 Tbsp. Himalayan Salt
1 Tbsp. Seasame seeds (optional)
1 Tbsp. cumin seeds (optional)
2 cloves of garlic, minced
(Carraway seeds or beetroot & carrot are other options you might like to try)

Combine all the ingredients together in a large bowl and start to knead through with your hands, until a brine is formed, this may take up to 10 minutes. You might like to do it in two batches.

Pack firmly into jars, ensuring a layer of brine covers the sauerkraut mix. Leave with lid off for approx a week, cover with cloth.  *Make sure you place your jars on a tray as co2 will cause bubbling over - this is good!