How to make
Clean the cabbage of any dry leaves and the core. Cut it finely and pour into a tray.
Chop a bunch of parsley and mix it with the cabbage. Sprinkle with 1 tbsp ground sea salt and rub it with your hands to soften it.
Stuff it into a jar, add another 1 tbsp of salt and top it off with water.
Close with a cap leave it in the sun to ferment. After one week your sauerkraut is ready.
