100% red cabbage
25% wild garlic
1.5% Himalayan pink salt
1% red chilli
Chop everything and mix in the salt. Crush with your hands to get the osmosis started. (I did the cabbage and wild garlic in separate bowls this time.) Leave for ten minutes and repeat until there's a good amount of liquid in the bottom of the bowl.
Pack into a glass jar, leaving about 15% expansion space and seal. This jar has a nice silicone lid to let the gas out.
Leave in a cool cupboard for two weeks. Eat on homemade bread with aioli.
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