Homemade Fermented Cabbage (Sauerkraut)

Ingredients

• Green cabbage (1 large head (about 3-4 pounds))
• Sea salt (3 tablespoons (or to taste))
• Caraway seeds (1 tablespoon (optional))
• Filtered water (as needed (for covering cabbage if necessary))

Instructions

1. Start by removing the outer leaves of the cabbage and setting them aside. Cut the cabbage into quarters and remove the core. Slice each quarter into thin strips, about 1/4 inch wide.
2. Place the sliced cabbage in a large mixing bowl and sprinkle the sea salt over it. Using clean hands, massage the salt into the cabbage for about 5 minutes. This will help to break down the cabbage and release its natural juices.
3. If you're using caraway seeds, add them to the cabbage at this point and mix well to ensure they are evenly distributed.
4. Pack the cabbage tightly into a clean, sterilized glass jar. Press down firmly until the liquid released from the cabbage rises above the cabbage. Leave at least 1 inch of headspace at the top of the jar.
5. Take one of the reserved outer leaves and place it on top of the packed cabbage, pressing down to keep the cabbage submerged under the liquid. If necessary, add a bit of filtered water to ensure the cabbage is covered to prevent spoilage.
6. Cover the jar loosely with a lid or a clean cloth secured with a rubber band to allow gases to escape while preventing contaminants from entering.
7. Let the jar sit at room temperature, out of direct sunlight, for 1 to 3 weeks. During this time, check it every few days to ensure the cabbage remains submerged beneath the liquid, pressing down if necessary.
8. Taste the sauerkraut every few days until it reaches your desired level of sourness. Once it's ready, transfer the jar to the refrigerator, where it can be stored for several months.