Save one or two of the large leaves of the cabbage before chopping it. Then, chop the red cabbage finely and place it in the mixing bowl. Sprinkle with the sea salt and the pickling spices. Then, with your hands, massage the cabbage for around 20-30 minutes until the salt starts to draw the moisture from the cabbage.

Then, pack the cabbage tightly into your sterilised glass jar. Use the end of a wooden rolling pin to help you pack the cabbage down tightly into the jar. You will notice the brine sitting on top of the cabbage.

Place the large cabbage leaves that you have saved on top of the jar to help keep the cabbage underneath the liquid - THIS IS IMPORTANT. You must make sure that the liquid fully covers all of the cabbage otherwise, mould may grow on top and ruin your sauerkraut. You can also use a glass paperweight to do this - but make sure it's sterilised first.

Allow fermenting at room temperature for up to 6 weeks. Do not open the jar until you are ready to eat. Once ready, you can place the jar in the fridge where it will keep for several months (if it lasts that long!)