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1
Remove any damaged outer leaves from: 1 large, firm, green or red cabbage.
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2
Cut the cabbage in half and remove the core.
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3
Cut the halves into quarters and slice the quarters as thin as possible.
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4
You should have about 5 cups of shredded cabbage.
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5
Put the shredded cabbage into a bowl with: 3 1/2 teaspoons sea salt, 1 teaspoon caraway seeds (optional).
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6
Thoroughly work the salt into the cabbage with your fingers until the cabbage begins to release juices.
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7
Pack the cabbage into a nonreactive container, such as a 2-quart glass jar.
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8
Press the cabbage down as you are packing it in.
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9
There should be enough liquid to cover the cabbage.
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10
If not, top it up with a brine made from: 1 cup filtered water, 1 tablespoon salt.
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11
Place a weight over the cabbage to keep it submerged under the brine (see Note).
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12
Cover the jar loosely with a dish towel.
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13
Let the cabbage ferment at room temperature for 1 week or so.
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14
Remove any scum that may appear on the surface of the brine.
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15
At this point taste the sauerkraut.
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16
If you like the flavor, remove the weight, cover the jar, and refrigerate.
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17
Otherwise, let it continue to ferment until it reaches the desired flavor.
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18
The sauerkraut will keep in the refrigerator for up to 6 weeks.
