Step 2

Press the vegetables down firmly in the bowl, then cover the surface with a large sheet of plastic wrap or a beeswax wrap, pressing it against the veg and up the sides. Place a similar-sized bowl on top and weigh it down with heavy cans or packs of dried goods so the juices rise to cover the surface. Cover again.

Step 3

Leave to ferment at room temperature for at least five days; for maximum flavor, ferment for one to five weeks until bubbling subsides.

Step 4

After a few days, check the sauerkraut. Stir to release built-up gas bubbles, then re-cover and weigh it down again. Once the desired sourness is reached, pack into sterilized jars and refrigerate for up to six months.