Makes one jar
- 1 medium head of cabbage
- 2 tablespoons mineral rich salt
- 1 tablespoon caraway seeds
- 1/2 red chilli deseeded and finely chopped (optional)
- You will need: a large glass bowl, a large wide jar with lid, some muslin cloth, string (or a rubber band)
Clean everything to give the beneficial bacteria the best chance to thrive, including your hands.
Shred the cabbage into strips and add to a large glass bowl. Add the salt and massage throughly to help release enough liquid until you get a mushy texture. This usually takes around 10 minutes or so, you can then add in the caraway seeds (and chilli). Next put into the jar and pack down as much as possible. Top with the water in the bowl so that it completely well covers the cabbage, if there is not enough then mix some filtered water with a little salt and add. Cover the jar with some muslin cloth and a rubber band so the ‘kraut can breathe and press down every few hours making sure the liquid covers the cabbage. After 24 hours cover the jar with a lid and place it at room temp for a further 3-4 days. Your kraut should be ready to eat. Store in the refrigerator.