Recipe by Michaela Hayes, Crock & Jar.
- 3 pounds green cabbage
- 1 tablespoon coarse sea salt
- 2 1/2 teaspoons caraway seeds
- Clean dark outer leaves off cabbage and cut into quarters. Remove the core of the cabbage and slice each wedge into 1/4 inch wide strips. As you cut the cabbage, place cut pieces into a large bowl and add salt and caraway so the cabbage begins to release its liquid.
- Massage the cabbage to help the salt penetrate. Put cabbage in a tall container such as a half-gallon or a couple of quart jars.
- Press down on cabbage until the released cabbage liquid covers it.
- Place a weight on top of the cabbage (use a doubled plastic bag filled with water or salt brine, or use a plate with a jar of water on top). Any cabbage that is not submerged in the liquid will rot. If cabbage is not readily releasing enough liquid, weigh cabbage down and check back within 24 hours to make sure cabbage is covered with brine. If not, add heavier weight.
- Cover the top of the container with a towel or a loose lid. Do not seal tightly.
- Place in a cool place to ferment.
- Check in one week: Remove the weight and wash off any mold. Remove any rotten spots that may have developed in the kraut. The cabbage below these spots is totally fine. Taste it to check the progress.
- Press cabbage down again to submerge.
- Replace clean weight, cover again with towel and lid and return to the cool spot.
- Check the cabbage once a week. Depending on your sour preference, the cabbage should ferment for 3 - 6 weeks.
- Once cabbage has become sour enough for your liking, put it in a clean container and store it in the refrigerator for up to six months.