roughly 3 pounds
optional, for flavor
water mixed with 1 tbsp sea salt
Brine: IF needed
Take off outer leaves of green cabbage and set aside. Put cabbage (roughly 3 pounds) through a food processor to slice very thinly, or do so by hand.
Place in large bowl and add salt. Massage with your hands for roughly 15 minutes until cabbage is very limp and watery.
Alternately, you can mash cabbage with a pounder if you prefer not to use your hands.
Place cabbage, caraway seeds, and salt water into large mason jars.
Take outer cabbage leaves and lay over the top of the mixture so none of the sauerkraut is exposed to air.
You can weigh down the mixture with a clean paper weight, or glass rocks.
If needed, add more brine (1 tbsp salt mixed in one cup of water) so that the mixture is completely covered.
Place towel over the top of the jar and secure with a rubber band.
Set in a cool dry corner of your kitchen and watch for a few days.
Scrape off any foam that appears with a spoon and discard (this is a normal occurrence).
This will be ready to eat in roughly one week. Taste every couple of days, however, and place in refrigerator once it has reached your desired level of fermentation.
Stays good for up to 6 months if stored in refrigerator.
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