As requested, the recipe for Dill & Celery Sauerkraut (recipe from Donna Hay).
1 x wombok cabbage
1 cup dill fronds
2 teaspoons celery seeds
1 small tablespoon sea salt (or to taste)
This recipe can be increased as many times as necessary. You could also use any type of cabbage you have around.
Shred cabbage, chop dill and add both to a large bowl or tub. Add salt and celery seeds. Work through with hands or bash with a meat tenderiser until liquid comes out of cabbage.
Put in glass jar(s), pushing solids down so liquid comes up over the cabbage mixture. Place lid on.
Leave on bench for 5-7 days then place in fridge.
Enjoy - N x