100g of carrots, peeled and coarsely grated (about 4 medium carrots)
20g of sea salt
1 bay leaf
5 allspice berries
5g of caraway seeds
300g of water
Method
1
Place all the ingredients (apart from the water) into a large mixing bowl and mix thoroughly
1kg white cabbage, shredded
100g of carrots, peeled and coarsely grated (about 4 medium carrots)
20g of sea salt
1 bay leaf
5 allspice berries
5g of caraway seeds
2
Bash the cabbage, carrots and spices with the end of a rolling pin until bruised and the vegetables start releasing their juices
3
Transfer the mixture into a sterilised 3-litre Kilner jar with the water and press down. If the cabbage mixture is not fully submerged top up with a little more water, but ensure there is a small gap at the top of the jar
300g of water
4
Seal the jar and leave in a warm place for 5–7 days, opening and closing the jar every few days to allow built-up gas to escape (a method known as 'burping'). The longer you leave the sauerkraut, the sourer it will become
5
Once you're happy with the flavour, keep the jar in the fridge to halt the fermentation process