• Two white cabbages
• Salt
• One tsp caraway
• Two tsp black pepper
• Three allspice berries
• Two garlic cloves, finely chopped

Slice the cabbages very thinly and weigh the outcome. Mix with 2.5% weight of salt, so multiply the weight of the cabbage by 0.025% and add the resulting gram quantity of salt. Leave for five minutes.

Crush the spices in the pestle and mortar, then add to the cabbage with the garlic. Using your hands, crush the cabbage and salt together, squeezing hard to soften. Pack into a very clean jar and push down until the water expressed by the vegetables comes up above the level of the cabbage.

Cover and ferment in a warm place, checking and “burping” every day by opening the jar. Depending on the weather, it should be good to eat in 5 to 7 days, but might take longer. Once it’s at the point you like, chill in the fridge to slow fermentation.