I resisted making sauerkraut for a long time as I thought it looked a bit time consuming and complicated. In the end I decided that the benefits for my gut were worth it and set about finding an easy foolproof way to make it. It took a couple of batches but this is a simple and relatively quick way of making tasty healthy sauerkraut.
You will need:
800g chopped cabbage (keep the large outside leaves)
1 tbsp Himalayan sea salt
1 x 1 litre clip top preserving jar (I used Bormioli Fido)
Put the chopped cabbage into a large bowl and add the salt. Mix together and leave to stand for a few hours or overnight. This will help the cabbage to release moisture to form the brine in order to allow the sauerkraut to ferment.
Using your hands squeeze the cabbage for a few minutes to release the moisture. Add the cabbage and the brine to the jar a bit at a time pressing it down with your hands or a mortar as you go.
When you've added all the cabbage to the jar roll up the large outside cabbage leaves and add to the top of the jar, again pushing down as you go. (When you close the lid it should be a tight fit to force the cabbage down into the brine).
Put the jar in a cupboard or on the worktop to ferment for around 21 days.
Once opened store in the fridge, it should keep for a few weeks.