By William Lander, Shaun Searley and Daniel Morgenthau
A great thing to have at the back of your cupboard – it’s so sturdy and long-lasting it would probably survive a nuclear apocalypse. To achieve the thinnest cabbage, and thus the finest sauerkraut, use a mandoline with a very sharp blade; otherwise use a good, sharp knife.
Slice the cabbage as thinly as you can, either with a knife or a mandoline. Add to a bowl with the salt and massage for 10 minutes – this helps the cabbage release its moisture. Transfer to a colander with a bowl underneath to catch any liquid. Cover and leave at room temperature for 3 days.
It will taste tangy and acidic at this point, and therefore perfect in a sandwich or served with