If you want to turn this into krautchi, save one of the larger outer leaves of the cabbage before you shred the rest of it. Increase the quantity of salt to 1 tbsp. Massage the cabbage, carrot and pear for 5 mins, to really draw out some of the liquid from the veg. Pack into a sterilised jar. Cover with the reserved cabbage leaf. Ensure the packed veg is covered by at least 1cm of the liquid released by the veg. if not, mix 1/2 tsp sea salt with 100ml water and pour it on top. Cover the jar so it's airtight. Let it ferment for 3-4 days, or till the liquid has started to produce a few gas bubbles and the kraut tastes tangy and less salty. Once the taste is to your liking, store in the fridge till ready to eat or tuck in straight away. Garnish with the chopped coriander, toasted sesame seeds and a little lime zest.