1. Wash a 1l jar with hot soapy water and rinse it well. Put it in an oven set to 100°C for 20 minutes. This helps kill any bad bacteria. Let it cool.
2. Quarter the cabbage and cut out the core. Slice the quarters as thinly as you can. Aim for 2mm strands.
3. Put a large mixing bowl on a scale and add the cabbage. Note its weight and calculate 2%. Add that amount of salt. Eg. If you have 800g cabbage, add 16g salt.
4. Toss the cabbage and salt so they are evenly combined and leave for 20 mins or so. The salt will start to soften the cabbage.
5. Massage the cabbage for a few minutes. It will soften and start to produce water. This will mix with the salt to make brine. This is good! Keep massaging until you have a little pool of brine at the bottom of the bowl.
6. If you like, add 1tbsp caraway seeds which are a really classic flavour combination for cabbage. Mix them through.
7. Put the cabbage and any brine in your jar. Really stuff it down! Unless your cabbage was a real whopper it should all fit.
8. It’s really important that all the bits of cabbage stay under the brine. You can buy glass “pickle pebbles” that weigh the vegetables down or just use a smaller jar, a cabbage leaf or a plastic sandwich bag filled with water. Put your weight on top of the cabbage and shut the jar if you can (if not, it’s fine).
9. Put the jar somewhere out of direct sunlight but where you’ll remember to check on it. After about a week, start tasting your sauerkraut. It will probably take about two weeks to be ready but this will depend on the temperature. It will get gradually tangier as time goes by. When it’s as sour as you want, move it to the fridge and eat with whatever you like.
- 1 white cabbage
- 20g (approx.) flakey sea salt
- 1 tbsp of caraway seeds (optional)