Sauerkraut

Step 1

Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine.

Step 2

Push into a glass jar, Cover the surface of the cabbage entirely with an outer cabbage leaf, and then press out all the air bubbles from below. Weigh the cabbage down using a couple of stones, or other weights that fit your jar.

Step 3

The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks.