Prep the cabbage: Remove the outer leaves and core from the cabbage (save an outer leaf to ). Slice the cabbage – chunky or fine, as you prefer – to get about 800 grams organic cabbage, sliced (about 1 medium).

Add salt: Place the sliced cabbage in a large bowl and sprinkle over 1 tablespoon of  salt.

Muddle: Pound the cabbage and salt with a wooden spoon, pressing and smashing repeatedly, until the juice starts to release.

Squeeze by hand: With clean hands, grab handfuls of the cabbage and squeeze firmly to release more liquid.

Pack the jar: Transfer the cabbage and all its liquid to a clean jar, pressing down firmly with the wooden spoon. The brine should fully cover the cabbage – any exposed pieces can go mouldy.

Cover and weigh it down: Cover the top of your prepared sauerkraut with the outer leaf you previously saved. Add a weight to keep everything below the brine – a fermentation weight, the cabbage core trimmed to fit snugly, or a smaller jar resting on top. Close the lid loosely so gas can escape (or use an airlock lid if you have one).

Ferment: Leave the jar on the bench in a cool spot for 5–7 days, checking that the cabbage stays submerged.

Refrigerate: Once fermented to your liking, seal the jar and move it to the fridge. Enjoy!