1 head green cabbage, cored and shredded
3 cloves garlic
1 ½ tablespoons Celtic sea salt
2 tablespoons caraway seeds
Combine the cabbage, garlic and salt in a large nonmetal mixing bowl, tossing a bit and pounding lightly with clean hands. Let the mixture sit for an hour, letting the salt pull the juices out of the cabbage and garlic. Every 5-10 minutes pound the cabbage down and help to get the juices out. Stir in the caraway seeds.
Stuff the cabbage into a clean jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely submerge cabbage.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) for about 2 weeks or until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut’s flavor will continue to develop as it ages.