Ingredients (Makes 4½ Cups)
- 1.5kg green cabbage, cored, finely shredded, plus 1 extra large green leaf
- 1 tablespoons fine salt
- 1 teaspoon caraway seeds
Combine all ingredients in a large bowl. Using hands, rub cabbage until cabbage wilts and renders juices (this will take about 5 minutes).
Place in a 2L large mason jar with a wide opening. Press down firmly until cabbage is compacted, air has been pushed out and cabbage is well covered with juices. Top shredded cabbage with cabbage leaf to stop pieces of cabbage floating to surface. Place a closed jar filled with weights or stones to weigh down the cabbage leaf. Cover with a clean cloth and hold cloth in place with a large elastic. Stand the jar in a cool place for 3 days. Check sauerkraut to see if it is fermented enough to your taste. Store in fridge. Drain well before using.