Caraway Sauerkraut

Method

Slice the cabbage into quarters and remove the core. Slice each quarter lengthways, making smaller wedges. Slice each wedge crosswise to form thin ribbons.

Place the cabbage in a large bowl and add the sea salt. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands until it becomes watery (this will take roughly 8 minutes). Finally add the caraway seeds and mix through.

Pack handfuls of the mix into the large mason jar, ensuring that you use your fists to tightly pack the cabbage. Add the remaining liquid. Place a small jar with stones on top of the mix to ensure it is pressed down or alternatively use something heavy from your kitchen.

Cover the jar with the fabric and use the rubber band it keep it in place. Store in a cool cupboard. Over the next 24 hours continue to check on the kraut ensuring that you push down the mixture with your weight to ensure it stays tightly packed.

The kraut will start to ferment at day 3 and can take up to 10 days. Taste test each day and add salt if desired. Transfer the kraut to a container and place in the fridge when it the taste it to your liking (I transferred mine on day 7 as an example).