GETTING READY

1. Finely chop the cabbage.

MAKING

2. Put the chopped cabbage into a large bowl. Add salt and the seasonings one by one. 

3. Using your hands, muddle all the ingredients together as you mix them well. This is to release all the juices from within the cabbage to get a full bodied brine in which it will ferment. This will require about 10 minutes. This brine with sugar and starch from the vegetable itself will allow the fermentation process to occur.

4. Pour the cabbage mixture into the fermenting jar and press it down in order to pack tightly and also to allow some of the brine solution to move to the top. Leave some space on top, between the liquid surface and the lid to create an anerobic environment as created normally in a fermentation jar. Seal the jar well.

SERVING

5. Leave the jar aside in the pantry for about 2-4 weeks to allow the fermentation process to take over, after which the sauerkraut is ready for use as desired.