Tangy Traditional Sauerkraut

1. Prepare the Cabbage

Remove any damaged outer leaves from your cabbage; this ensures you are working with the freshest and highest quality base. Next, cut the cabbage in half and remove its core. Slice the cabbage thinly, creating fine shreds that will ferment evenly.

2. Salt the Cabbage

Place the shredded cabbage into a large bowl and sprinkle it with 3.5 teaspoons of sea salt and the caraway seeds if you’re using them. Work the salt into the cabbage with your fingers, massaging it until it begins to release its juices.

3. Pack the Cabbage

Once the cabbage is sufficiently juicy, pack it tightly into a nonreactive container, such as a 2-quart glass jar. Press it down firmly; the goal here is to ensure the cabbage stays submerged in its own liquid. If the liquid doesn’t cover the cabbage, top it off with a brine made from 1 cup of filtered water and 1 tablespoon of salt.

4. Ferment the Cabbage

To keep the cabbage submerged and prevent spoilage, place a weight over it. This could be a rock, a small jar filled with water, or even a water-filled plastic bag. Cover the jar loosely with a dish towel and let it ferment at room temperature for about a week.

5. Check and Taste

After a week, taste your sauerkraut. If it has reached the desired tanginess, transfer it to the refrigerator. If you prefer a stronger flavor, let it ferment for a few more days, tasting daily until it’s just right.