I didn't grow this cabbage but I fermented it, so it's alive now, and that's pretty wild. I have no idea how I thought sauerkraut was made but I certainly didn't realise it was as easy as this.
Dispense with the mallet! This is not about hitting, this is about massaging...
It's amazing! Shred a cabbage, add a tablespoon of salt and some caraway seeds and start kneading it.
Within ten minutes the tough cabbage has melted into a silky, wet mixture!
Put it in a Kilner jar - pressing down so that the juices come to the top - and let it ferment in a cupboard for 3 days.
Then keep it somewhere cool for as long as it takes you to eat the whole delicious jar.