Seaweed Sauerkraut

Sauerkraut is German for ‘sour cabbage’ and that’s basically what it is! It has a distinctive, tangy flavour, is packed full of nutrition and is really cheap to make.

We always have a jar on the go, and I often add a little fresh seaweed from the shore by the café to give it a savoury, salty depth. Kelp or bladderwrack works well – give it a try if you can, and if you don’t live by the coast, add the same quantity of dried seaweed.