Save leftover cabbage and make German sauerkraut

This classic German / European accompaniment is so easy to make! Sauerkraut is just cabbage which has been to left to ferment with salt. It has a long shelf-life and classic sour taste (hence the name sauerkraut - sauer means "sour" and "kraut" means cabbage. In the Netherlands here we call it zuurkool. Sauerkraut goes particularly well with meat (inside a hotdog is particularly nice!) or you can even use it as an accompaniment to other meat based dishes such as a roast, or even in a salad if you like. I don't buy sauerkraut as it usually always comes in a disposable plastic bag and I don't know what extra preservatives they may have added to it. Making it at home means I just use the bare minimum ingredients needed and I know what goes into it. It is really easy to make - the only snag is you just have to wait a week for it soften and to develop the distinctive sour taste!

Ingredients
makes 1 450/500ml jar + small weight which will fit inside the jar. I used a small oval weight (See picture below!) Also use a slightly bigger jar which will leave around a 3 cm gap - this will ensure you have room for the weight. 

500g white cabbage finely shredded 
1-2 tbsp coarse sea salt (flaked). Don't use table salt! 
1/2 tsp cumin or caraway seeds 
1/4 tsp peppercorns

Method 

Time - 15 minutes 
Note: make sure that all the utensils & equipment you use when making sauerkraut are really clean. You don't want to contaminate you sauerkraut and prevent it from fermenting. 

• In a clean bowl, add the cabbage and flaked salt. Using clean hands massage the salt into the cabbage for 5 minutes. Wait for another 5 minutes - you will notice that the cabbage starts releasing liquid. 
  
  
• Massage the cabbage again for another 5-10 minutes. The cabbage will reduce significantly in volume and it should be sitting in its own brine (salty liquid). 
  
  
• Next, mix in the cumin/caraway seeds and peppercorns. 
  
  
• Add the cabbage (plus liquid) to a clean / sterilised mason jar or glass container. Press the cabbage firmly down to remove any air bubbles. 
  
  
• Cover the top of the jar with a few layers of clingfilm (use a large amount - about twice the size of the lid). Place a small weight on top to ensure the cabbage is compact. You want to cover it with clingfilm first so your weight doesn't get wet with the brine and also alter the taste of the sauerkraut. The brine should also cover the cabbage. 
  
  
• Cover the jar with a plate or seal with the lid of the jar. Place the cabbage in a cool dry place and leave to ferment. Keep the sauerkraut away from sunlight!
  
  
• The sauerkraut should be ready to eat after a week. Make sure to give the cabbage a check every day to release any built up gases and to ensure that the brine covers the cabbage. There is no rule about when the sauerkraut will be ready to heat - just the longer you leave it the more sour it will become. My advice is to just give it a taste after a week and see if you want to let it ferment for longer. 
  
  
• When you are happy with the taste of the sauerkraut - store in the fridge. It will keep for around 6 months!