1. Remove the outer leaves of the cabbage and set aside.

2. Remove the hard inner stalk with a cabbage corer.

3. Cut the cabbage in half lengthwise and place it cut-side down on the cabbage slicer.

4. Slice the cabbage into fine, long strips over a bowl.

5. Add salt, juniper berries and caraway seeds and massage thoroughly with your hands until the cabbage releases water, then pound with a cabbage pounder.

6. Place the cabbage in a sterilised earthenware pot of the appropriate size or in a tall preserving jar with a capacity of 2 litres and layer it tightly.

7. Place one of the reserved white cabbage leaves on the bottom of the pot or jar and finish by placing another leaf on top of the sliced cabbage.

8. Press everything down well so that the water is one to two fingers' width above the cabbage.

9. Place a boiled linen cloth, a round wooden board cut in two and a clean stone on top, or two halfround, glazed porcelain or ceramic weights.

10. Cover with a lid and leave the cabbage to mature at room temperature for at least 1 week or a maximum of 4 weeks until the desired flavour of the sauerkraut is achieved.

11. Make sure that there is always enough water above the cabbage. If necessary, mix boiled and cooled water with a teaspoon of salt and pour 1-2 fingers' width over the cabbage.