In a bowl mix together the cabbage and carrot, then put the mixture into a large, thick, plastic bag. Set aside.
Dissolve 1tbsp of white sugar and 1tbsp of fine salt in a litre of boiling hot water, cool slightly.
Place your bag with the cabbage mixture into a large casserole dish then add the bay leaves and pour over sugar and salt water, make sure that the vegetables are soaked into the liquid
Carefully close the bag, pressing tightly to remove all of the air
Take a smaller pot and place on top of the cabbage mixture and fill with water to weight the cabbage down
Cover the casserole pot with a lid and leave it to sour for 3 days on the bottom of the fridge
Remove from the fridge and place the cabbage in sterilised jars and seal, they will store for up to 3 months in a cool place
To serve take some of your ready soured cabbage out of the jar and squeeze the juices out of it, place it in a large mixing bowl, remove any bay leaves and add some black pepper, gherkins and onion and pour over 2 table spoons of extra virgin olive oil and serve
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