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1/4 medium sized white and/ or red cabbage, shredded finely (keep 2-3 large full leaves of the cabbage aside)
1 carrot, grated
1 tbsp Himalayan/ Peruvian Pink Celtic sea salt
1 tbsp ginger root, peeled and finely grated
2 tsp Caraway seeds
1 tbsp fresh Dill, chopped
1 tbsp apple cider vinegar (optional)
Filtered water
2 x 24 ounce glass jars (sterilised with boiling water)
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1st Keep
 jenellebaur
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