Beetroot Red Cabbage And Caraway Sauerkraut | Donna Hay

Ingredients

• 1kg red cabbage, finely shredded
• 2 tablespoons sea salt flakes
• 3 medium (950g) beetroot, peeled and grated
• 2 tablespoons yellow mustard seeds
• 1 tablespoon caraway seeds
• 1¾ cups (430ml) apple cider vinegar
• 6 sprigs rosemary