1 heaped tbsp sea salt
1 tbsp caraway, cumin or fennel seeds (optional)
- Remove one or two outer leaves of your cabbage and set aside.
- Thinly shred your cabbage, discarding the core when you come to it.
- Give it a rinse. Shake dry. Put it into a big bowl.
- Sprinkle 1 heaped tbsp sea salt over. Add your spice. Let it sit for 30 mins-1 hr to help draw out some of the moisture.
- Then, get your hands stuck in and massage it until you get liquid (at least 1/2 mug full) coming out. This will take 5-10 mins.
- Pack the juicy cabbage into a sterilised jar. Add the kraut little by little, packing down each layer as you go. Key is to ensure you keep as much air out as possible.
- Place a layer of reserved cabbage leaves on top of your compacted pile and press down until they are covered with liquid (the brine created using juices from cabbages, salt—this is what kickstarts fermentation). Place heavy object like full jam jar or clean stones onto it to help weigh down.
- Put a lid on it and keep it air tight. Open it once a day to release any building gasses and check your kraut to ensure it's still covered with liquid. If not, sprinkle a dusting of salt over the top (about 1/4 tsp) and pour over enough filtered or mineral water to cover the mix by 1-2cm.
- Keep in a dry spot at room temperature for 5-7 days. Check daily to ensure the liquid is always covering the cabbage and that none of the cabbage is exposed to air.
- After 5-7 days it should be ready to eat! As 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. Let it ferment until the tang and tenderness is to your liking. The longer it ferments the more vinegary it will taste, and the softer the cabbage will become. Once you're happy with it, pop it in the fridge to stop it fermenting further. Ensure it's sorted air tight and still covered with a layer of brine. Doing this means it will keep for months. Enjoy!