Sterilize a 1.5 litre preserving jar that has an airlock lid

Remove the two outer leaves from the cabbage, wash and set aside

Finely shred the remainder of the cabbage and place into a large bowl

Add the salt, caraway seeds and juniper berries

Massage the cabbage for 10 minutes and make sure you toss as you rub to rotate the cabbage

This stage is important to release the liquid from the cabbage so don’t short cut it

Place the cabbage into the jar, pressing firmly down with each addition to remove any air pockets

Add the juices that were released from the cabbage and top up with filtered water if necessary - it is important that the cabbage is totally submerged

Fold the two cabbage leaves you set aside and place on top of the cabbage to help keep the cabbage in the juices

Close the lid and place the jar into a bowl and store in a cool cupboard away from direct sunlight for 8 days *

Then refrigerate for 9 months unopened, or 2 months opened