Step 1

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

Step 2

Cut the cabbage into quarters and remove the core. Slice the cabbage into thin shreds.

Step 3

In a large bowl, place the shredded cabbage and sprinkle the sea salt over it.

Step 4

Massage the salt into the cabbage using your hands and transfer it to a glass jar.

Step 5

Let it sit for about 10-15 minutes. The resting period allows the cabbage to produce the juice for fermentation.

Step 6

Then, press down on the cabbage with a muddler to pack it tightly. It should submerge in the brine.

Step 7

If desired, sprinkle in caraway seeds, peppercorn, or other preferred seasonings.

Step 8

Securely place the lid on the jar and store it in a cool, dark spot.

Step 9

Make sure to briefly open the jar daily, letting it breathe.

Step 10

After about 3-5 days, start checking the sauerkraut. Remember, the longer it ferments, the tangier it gets. Adjust the fermentation period based on your taste preference.

Step 11

When it reaches your preferred tanginess, move the jar to the refrigerator for storage.