Simple sauerkraut

Makes 1
20 minutes

Ingredients

  • 1 white cabbage
  • 2 tbsp of sea salt
  • 1/2 tsp caraway seeds
  • 5 juniper berries

Method

1
Trim, core and finely shred the cabbage and then mix it with the salt in a large bowl. Start to squeeze the cabbage with your hands. This breaks up the cellular structure of the cabbage and helps it to start fermenting quicker
2
Transfer the cabbage to your pot, jar or bowl and add the spices between the layers of shredded cabbage
3
Lay a whole cabbage leaf on top of the shredded cabbage and pack it down as tight as you can
4
Cover the crock with a sheet of muslin and sit a weight on top. Cover with a lid if you have one – but NOT an airtight lid
5
Allow it to ferment for 3 to 4 weeks, checking it periodically; if the cabbage is not submerged under liquid, add a little salt water to the pot – the cabbage must be submerged under liquid for the recipe to work
6
If any scum appears on top of your sauerkraut, just skim it off
7
When the sauerkraut has collapsed and has become soft, decant it into clean jars and keep in a cool place for up to a year