1. First clean everything you’ll be using really, really well. You don’t want to introduce any extra bacteria, so scrub your hands, chopping board, jar, etc.

2. Remove the outer leaves and finely shred the cabbage. Use a mandolin, sharp knife or food processor. Place the cabbage in a large clay or china bowl. Pour the sea salt over it and massage it all really well into the cabbage. This will break down the fibres of the cabbage leaves and release its natural liquids. Add the fennel seeds and mix well. Cover with a cloth and leave for an hour.

3. Pack the cabbage mixture as tightly as possible into the jar. Pack it down with your fist. Pour the cabbage juice over the top. It’s important that the cabbage is completely covered by liquid, so really press it down, then add a weight to keep it submerged. Cover the top of the jar with the muslin cloth and tie with string or an elastic band. You can also put a lid on the jar, but will have to open the lid and “burp” it every day to release the build-up of gas, once it starts to ferment.

4. Place somewhere cool and dark for 10-20 days. Check your sauerkraut every few days, and feel free to taste it. It’s essential that the cabbage stays under the water. If your kitchen is warm, it might be ready in a week. Once it tastes fermented enough for your liking, place it in the fridge. It will keep in the fridge for one or two months.