- 1 cabbage
- 1 heaped tbsp sea salt
- 1 tbsp caraway, cumin or fennel seeds (optional)
1. Remove one or two outer leaves of your cabbage and set aside.
2. Thinly shred your cabbage, discarding the core when you come to it.
3. Give it a good rinse. Shake dry. Pop it into a big bowl.
4. Dust 1 heaped tbsp sea salt over. Add your spice, if using, too. Let it sit for 30 mins-1 hr to help draw out some of the moisture.
5. Then, get your hands stuck in there and massage and scrunch it till you get a good bit of liquid (at least 1/2 mug full) coming out. This will take 5-10 mins.
6. Cram the juicy cabbage into a clean jar or jug.
7. Use the reserved cabbage leaves or a piece of greaseproof paper to cover the compacted cabbage. Press down till there's a good layer of water covering it. Place a heavy object on top like a full jam jar or some clean stones to help weight it down.
8. Pop a lid on it (leaving a little gap for air at the top) or cover with a clean cloth.
9. Keep in a dry spot at room temperature for 4-5 days. Check daily to ensure the liquid is always covering the cabbage and that none of the cabbage is exposed to air.
10. After 4-5 days it should smell and taste like sauerkraut. Get stuck in. So long as it's fully covered in the brining liquid it'll keep for months in the fridge. Any time it looks or smells off, discard it. Otherwise, you're good to go.