Pull 3 outer leaves off the head of the cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a sharp knife. Add it to a big bowl.

To the same bowl add the apples, ginger, juniper berries and caraway seeds. Sprinkle with sea salt. Mix and massage vigorously the sea salt into the cabbage for about 5 minutes.

Set the cabbage aside and let it sit for about 1 hour so the sea salt has time to draw out the liquid and make the cabbage soft.

Massage the cabbage mixture again with your hands for another 5 minutes until liquid comes out when squeezed.

Pack the cabbage in the Kilner jar tightly with your hands. Push it all the way down until it submerges in its own juices (this is the brine).

Repeat this until there is about 1½ inches of space from the top of the jar

Roll up the leaves and place them in the jar to push the cabbage under the brine.

Screw on the jar loosely so gas can escape as fermentation takes place. Place the jar in a dark and warm place for 7 to 10 days. Make sure to place a plate under the mason jar in case some liquid spills out.

During fermentation the sauerkraut will bubble a little and become cloudy, that’s totally normal! Once it’s ready to be eaten remove the rolled up cabbage leaves on top and throw it in the compost before eating.

Store the sauerkraut in the fridge for 2-3 weeks.