Sauerkraut

Method

Remove the outer leaves from the cabbage and set aside, then finely shred the remaining cabbage using a knife or mandoline. Place the shredded cabbage in a large ceramic or glass bowl and sprinkle with the sea salt, caraway seeds, juniper berries and bay leaves. Massage the mixture vigorously with your hands for approximately 10 minutes until the cabbage releases its liquid and becomes submerged. Transfer the cabbage and brine into clean glass jars, pressing down firmly so the shredded cabbage remains below the liquid level, then place a reserved cabbage leaf on top to keep everything submerged. Cover loosely with a cloth and leave at room temperature, away from direct sunlight, for 3-6 weeks depending on desired sourness, tasting periodically until the flavour suits your preference. Once fermented to your liking, seal the jar and store in a cool place or refrigerator to slow further fermentation.