Lemon dill sauerkraut
As the cabbages are so cheap its sauerkraut time - a lemon - dill version which is a favourite here.
The ingredients are just a cabbage chopped, a tablespoon of salt, juice of one lemon, dried dill all massaged until the cabbage glistens. Add one minced garlic clove and mix. Pack into a jar until the cabbage juice covers the packed cabbage. Using one whole cabbage leaf push this into the top of the jar to hold down the chopped cabbage. Leave some space in the top of the jar. Seal and place in a dark cupboard. Push down every day or so to keep everything submerged (you can use clean marbles to help with this). It will begin to bubble after a day or so. Taste every few days and ferment for up to 2 weeks. Refrigerate and enjoy. If it gets mould on the top or smells really bad feed it to your compost and have another go.
This is one of the many recipes you will learn at the next Shipwrights Cottage fermenting workshop.
