Method

• 1.
  Place shredded cabbage and salt in a large bowl. Using your hands, massage cabbage for 5 minutes. Stand for 10 minutes, then repeat. Stir through spices and transfer to a sterilised 2L jar (see note), pressing cabbage down into jar. Add enough liquid from the bowl to cover cabbage, then discard any excess liquid.
• 2.
  Fold 1-2 large outer cabbage leaves and pack them down into jar to cover shredded cabbage and keep it submerged in liquid. Stand jar in a shallow bowl, uncovered, in a cool, dry place away from sunlight for 1 week. You may need to push down on folded leaves to ensure cabbage always stays submerged in liquid, especially in the first few days. The bowl will catch any extra liquid that may bubble up as the kraut begins to ferment and soften.
• 3.
  After 1 week, store sauerkraut in jar, with lid fastened, in the fridge for up to 1 month. Once opened, use within 3 weeks.