Remove any damaged outer leaves of the cabbage. Cut it into quarters, remove the core, and slice the cabbage into thin strips.

In a large bowl, combine the shredded cabbage with sea salt. Using your hands, massage the salt into the cabbage for about 5-10 minutes until it starts to release its moisture.

If you're using caraway seeds, mix them in at this stage for an extra flavor boost.

Transfer the cabbage mixture into a clean glass jar or fermentation crock. Press the cabbage down firmly to pack it tightly and remove any air pockets, ensuring the liquid rises above the cabbage.

Cover the jar with a clean cloth or a fermentation lid and place it in a cool, dark area. Let it ferment for 3 to 7 days, tasting every couple of days to see if it has reached your desired tanginess.

Once fermented, transfer the sauerkraut to the refrigerator. It’ll last for several months, developing even more flavor over time!