Homemade Sauerkraut

Step 1: Place a fine slicer disk onto a food processor and thinly slice the cabbage. Alternatively, finely shred with a sharp knife or mandolin. Place the cabbage in a large bowl with the salt and with your hands massaging and pressing (squishing) the cabbage for about 10-15 minutes. By doing this, the liquid will start to form. You need to produce ¾ - 1 cup of liquid. Mix in the bay leaves and caraway seeds.

Step 2: Now fill a sterilized 1.2L (or 2 x 600ml) jar with the bruised cabbage, squeezing out the liquid and pressing it in very firmly with a pestle or rolling pin a little a time to ensure there are no air bubbles. Make sure you leave a few centimetres of space at the top of the jar. Now add the liquid to ensure all the cabbage is covered. Screw the lid on and store at room temperature (out of the direct sunlight) for 6-10 days.

Step 3: Check the taste every 3-4 days. It should will be slightly pungent and have a tang. When you are happy with the strength of the zing it is ready.

Step 4: It now can be stored in the fridge for up to 6 months.