Homemade sauerkraut

Simple homemade fermented cabbage. Takes a few days but is easy and yields far better sauerkraut than any store-bought version.

• 1 kg white cabbage
• 20 g salt (2% of weight)
• 1 tsp caraway seeds (optional)

Method

1. 1
   Remove the outer leaves of the cabbage and set aside. Shred the cabbage finely.
2. 2
   Combine the shredded cabbage with salt in a large bowl. Massage firmly for 10 minutes until juices run.
3. 3
   Add caraway seeds if using.
4. 4
   Pack tightly into a sterilised glass jar, pressing down until the cabbage is submerged in its own brine.
5. 5
   Place a clean outer cabbage leaf on top and weigh it down.
6. 6
   Cover with a cloth and leave at room temperature for 5–7 days. Press down daily. Taste after 5 days – ready when pleasantly sour.