Prep & Sanitise: Make sure your hands, mixing bowl, utensils and work surface are very clean. Sterilise your jar by rinsing it with boiling water and letting it air dry.

Make the brine: Dissolve 1 tablespoon sea salt in 240 ml water to create a brine. Set it aside to cool completely to room temperature before using.

Prepare the vegetables: Remove and set aside one large outer cabbage leaf, then finely shred the rest of the cabbage along with the carrot. (Carrot can be grated).

Layer the vegetables with salt: In a large clean (non-metal) bowl, layer the shredded cabbage and carrot with the 1 1/2 teaspoons of sea salt. Let this sit for 10 minutes to allow the salt to start drawing out moisture.

Massage the vegetables: After the resting time, with very clean hands, massage the mixture for 5–10 minutes until it softens and begins releasing its own brine. Allow to rest for a further 10 minutes.

Pack into Jar: Tightly pack the mixture into your sterilised jar, pressing down firmly to eliminate air pockets and help submerge the vegetables in their juices.

Add brine & Leaf: Add any liquid to the jar(s), then top up with your brine so all the vegetables are covered. Place the reserved outer cabbage leaf on top of the packed mixture inside the jar. Ensure everything is fully submerged.

Weigh down & cover: Hopefully your jar is just the right size and packed to the top! If needed, use a fermentation weight, a sterilised small jar, or another clean object to keep the contents submerged. Cover the jar with its lid, but do not tighten it - just place it on and turn it until it’s resting in place but not sealed. This allows gases to escape during fermentation. Alternatively, you can use a cloth secured with a rubber band.

Ferment: Leave the jar at room temperature, away from direct sunlight, for 5–10 days. Check daily to make sure the vegetables stay submerged. If your lid is on more tightly, 'burp' the jar once a day - just briefly loosen the lid to release pressure, then place it back on loosely. Start tasting from day 5; it's ready when it's tangy to your liking.

Store: Once fermented to your taste, remove any fermentation weight and the cabbage leaf, seal the jar with the lid properly, and transfer it to the fridge. The sauerkraut will continue to slowly develop flavour and will keep for 1–2 months.

Serve & Enjoy!