• 1 fresh cabbage
  • 2 tablespoons rock salt (like pink Murray river salt)
  • 4 bay leaves
  • 10 juniper berries
  • 1 tablespoon caraway seeds


  1. Chop up the cabbage as finely as possible. 
  2. Massage the salt into the cabbage in a big bowl for 10 mins. Liquid will come out of the cabbage which is good. 
  3. Add the herbs/spices and mix in. 
  4. Press firmly into glass jars, about an inch or so below the lid. 
  5. Leave for 2 weeks in a dark cool place, putting something like a tray underneath the jars to collect any overflow of the liquid (normal for it to escape.)
  6. After the 2 weeks put into the fridge.