1. Grate the savoy cabbage along with the purple cabbage and carrots, once done transfer it in a bowl and mix it with sea salt.
2. Massage the seas salt until well incorporated along with the cabbage.
3. Store the Sauerkraut in a bottle and seal the top with the cabbage leaves.
4. Place some weight on top and cover the jar with the lid.
5. Store the Sauerkraut for couple of weeks.
6. Serve the Sauerkraut as a side dish to your meal.