Directions

1. Finely slice the cabbage by hand or using a food processor. Transfer the cabbage to a big mixing bowl.

2. Sprinkle with salt and start to work it into the cabbage by massaging and squeezing the cabbage with your hands. Gradually, after 5-10 minutes, the cabbage will become watery and limp - more like coleslaw than raw cabbage.

3. At this stage, add your choice of flavour.

4. Place the mix in a large jar and press it down firmly. Use a cabbage leaf to sit on top of the mix and weight it down (we use an old almond butter jar to do this). If there isn't enough liquid to submerge the cabbage, add a little water. Cover the jar with a cheese cloth and tie it in place.

5. Allow the jar to sit in a cool place (not the fridge yet) for around 3 days. Check on it each day and add a little water if needed. At the end of the third day your sauerkraut should be ready, although it may take longer depending on room temperature. Remove the weight and cabbage leaf and store in the fridge.