Transfer the contents into an airtight jar or a mason jar and cover it with the cabbage leaves kept aside in the beginning
Fill it and stuff it right to the top of your jar. There should be no free space left between the top of the jar and the lid
Close the jar as tightly as possible. This is the most important step as trapping the cabbage in with the salt, liquid brine and the dash of our Indian spices is going to allow it to ferment
Your work as far as the recipe is concerned completes here. Now leave the jar at one of the corners of your kitchen table and allow it to ferment.
If you live in colder regions it can take up to 3 - 4 full weeks until its ready to give a nice tangy kick to your sauerkraut. However if you are in a tropical climate it will ferment in about a week.
In order to know when its ready - simply pick a spoon and give it a mouthful. The point at which your tastebuds approve is the point where it is done. Store it It should ideally taste somewhat sour, tangy and a lil spicy due to the spices that we added
Once it reaches a desired taste put that bottle in the fridge and it will last for several months
Enjoy your sauerkraut on rolls, tortillas, gluten free breads or absolutely just like that.. the possibilities are endless