1. Carefully remove a couple of the outer leaves from the cabbage and keep to onside. Use a mandolin, a food processor or a large sharp knife to finely shred the rest of the cabbage.

2. Mix the shredded cabbage in a large mixing bowl with the salt, you want to evenly distribute the salt amongst the cabbage. Leave to sweat and go limp for 1 hour.

3. By now you should be able to see that the cabbage has released some water. Using your hands squeeze and massage the cabbage using some force to reduce the volume of the cabbage and release as much of the water as possible continue doing this for around 5 minutes. Mix in the grated apple and caraway.

4. Pack the cabbage into 1 large open-mouthed jar (ideally the opening of the jar is wide enough to fit a clenched fist) pack the shredded cabbage down tightly using your fist or something like the end of a rolling pin. When all the cabbage is packed into the jar you should by now have enough cabbage brine to cover the top of shredded cabbage by about 2cm, if needed you can use some of the brine that will be left in the bottom of the mixing bowl to top this level up. Make sure all the finely shredded cabbage is submerged below the level of the brine, you don’t want to leave any stragglers! Fold 1 or 2 of large outer leaves you removed earlier, packing them into the top of the jar to help keep the shredded cabbage submerged under the brine.

5. Place the lid on the jar loosely and leave the jar somewhere dark at room temperature for at least 5 days, the length of time at which the sauerkraut is ready will vary and usually in warmer months it will happen a bit quicker.

6. After 5 days carefully remove the top cabbage leaf and taste a little of the sauerkraut to see if it is ready. You can leave the sauerkraut to ferment from anywhere between 2-6 weeks depending on how sour you like it.

Serve the Sauerkraut with Arden’s Seagreens and Spelt Oaty Thins