PURPLE SWEETHEART CABBAGE AND APPLE SAUERKRAUT

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Step 1

1. Shred the cabbage as thinly as possible, ideally using a mandoline. Put it into a bowl, sprinkle the salt over it and knead well. Put to one side.

Step 2

2. Rinse the apple and remove the core (keep the peel). Shred the apple finely, either with a mandoline or using an ordinary grater.

Step 3

3. Add the apple shreds and fennel seeds to the bowl of cabbage and knead well for about 10 minutes so liquid is released from the cabbage.

Step 4

4. Sterilise a 1 litre- (34 fl oz-) jar (preferably one with a rubber sealing ring and metal clip such as a Kilner or Mason jar). Put the cabbage mixture into a jar a little at a time. Press down with a wooden spoon so it all fits in. Finish by pouring over the liquid from the cabbage. Put the lid on and seal using the metal clip.

Step 5

5. Put the jar in a plastic bag (leaving the bag open) and put it on a plate. In all likelihood quite a bit of liquid will escape through the rubber seal – hence the protective bag around it.

Step 6

6. Leave the jar at room temperature for 14 days, then put it in the fridge and leave for at least 2 weeks to allow the flavours to develop properly. Serve as an accompaniment or a burger topping (see, for example, the Deep-Fried Mushroom and Quinoa Burger).