3kg red cabbage, shredded
20 juniper berries, ground with a pestle and mortar
2 tsp caraway seeds, ground with a pestle and mortar
300g apples, cored and sliced
55g sea salt

This recipe will make two litres of kraut.
Sterilise a two-litre Kilner Jar: wash the jar in soapy water and dry it. Pour boiling water into the jar, empty it and place on a baking-tray in a cold oven and bring the temperature up to 140°C/gas mark 1, until it’s completely dry. Alternatively, run the jar through on the hottest cycle of your dishwasher.
Put all the ingredients in a large mixing bowl. Using a rolling-pin or your hands, smash the cabbage with the other ingredients so it releases some of its natural juices. The salt helps this process, as it naturally draws out moisture.
When the mixture in the bowl is covered with a small amount of liquid it is ready to be spooned into the sterilised jar.
Fill the jar, leaving a 3cm gap at the top. Use a plastic spatula to clean around the top of the jar. I like to fold up a small piece of cling film and place on the top of the ferment, then put a weight on top of this, ensuring that the mixture is submerged under the liquid. Leave at room temperature, out of direct sunlight and taste every few days until you are happy with the sourness, this will probably take about 10 days. When checking the mixture, use a clean spoon to taste.
After opening, store in the refrigerator with the lid on.