Homemade Sauerkraut

Remove the outer leaves, core, and thinly slice the head of cabbage.

Place all the shredded cabbage into a large, non-reactive bowl or container and weigh it.

Calculate 2% of the cabbage's total weight to determine the exact amount of salt needed. For example, 1361g of cabbage requires 27.22g of salt.

In a small bowl, combine the measured fine sea salt, freshly ground black pepper, and lightly crushed caraway seeds.

Sprinkle the salt and spice mixture over the shredded cabbage.

Using your hands, vigorously massage and squeeze the cabbage for 5-10 minutes. The cabbage will wilt and release its natural juices, creating a brine.

Thoroughly clean and sanitize a large glass jar.

Tightly pack the cabbage into the jar, a handful at a time. Use a tamper or the end of a rolling pin to press down firmly after each addition, removing air pockets.

Continue packing until all the cabbage is in the jar and is fully submerged beneath its own brine.

Wipe the rim of the jar clean and seal it tightly.

Let the jar ferment at room temperature, away from direct sunlight, for 1-4 weeks. 'Burp' the jar daily by briefly opening the lid to release built-up gas, then reseal.

Once the sauerkraut has reached your desired level of tanginess, transfer it to the refrigerator to halt the fermentation process.