Sauerkraut

Method

1. Cut the cabbage in half, remove the core, then slice thinly.
2. Put the cabbage in a bowl and sprinkle with the salt. Rub the salt into the cabbage for 5 minutes, wait 5 minutes, then repeat. The cabbage will reduce in volume and release water that mixes with the salt to create a brine.
3. Mix in the caraway seeds and peppercorns.
4. Cover the surface of the cabbage with cling film, then press down to remove any air bubbles. Weigh the cabbage down using a couple of heavy plates or other weights that fit your bowl.
5. Cover the bowl with more cling film and leave in a cool, dark place for at least 5 days. For a stronger flavour, you can leave the cabbage to ferment for up to 6 weeks.
6. Uncover the cabbage every day to release any gas that has built up as it ferments. Stir the cabbage to release any bubbles, then replace the cling film and weights.
7. When you’re happy with the flavour, transfer the cabbage to sterilised glass jars and keep it in the fridge for up to 6 months.

Photo by Jules