Finely chop a sweet homegrown cabbage, place in a mixing bowl and sprinkle liberally with salt. Massage the salt in with your hands – some liquid will already have started seeping out. Scoop into a large jar and cover with a cloth – not a lid. The jar needs to be large enough to have another jar inserted inside to press the cabbage down, keeping it submerged in the juices which have formed. According to the on-line recipes we consulted, the sauerkraut should be ready anywhere between 3 and 10 days.
We found it quite difficult to keep all of the cabbage under the water, meaning the top layer developed a brownish colour and fairly bitter taste. However, the paler cabbage underneath was certainly edible, and hopefully packed full of the good bacteria sauerkraut (made using this kind of method) is reputed to contain. More experimentation to come!