Straight-up sauerkraut

How could we write a book on sea salt and not include a recipe for this most satisfying of staples? If you’ve never made it before, now is your chance. Making sauerkraut is such a tactile process – you really feel you have made it. When choosing vegetables for preserving, look and feel for freshness and choose vegetables that feel heavy for their size. If you’ve got one, we recommend using a mandolin for shredding the cabbage as it gives such a fine result.