Instructions

1. Sterilize your bowl, chopping board, and storage jar before you begin.
2. Combine the cabbage and salt in a clean bowl. Set aside for about 3 hours.
3. Using clean hands, gently squeeze the cabbage. Liquid will run off – do not discard.
4. Tip the cabbage and liquid into your storage jar. Do not seal the jar – instead place muslin or cheesecloth over the top and secure with an elastic band. Leave to stand at room temperature for 3-4 days.
5. When the sauerkraut is ready, you will notice the fermentation has turned the cabbage acidic. Store covered in the fridge once ready.