Homemade German Sauerkraut

Directions

1. 1
   In a large bowl, mix the shredded cabbage with the salt and caraway seeds (if using).
2. 2
   Let the mixture rest for 15-20 minutes to let the salt start drawing moisture out of the cabbage. (To speed up the process, you can get in there with your hands and massage the cabbage and salt together for 5-10 minutes.)Wash a quart mason jar well with hot soapy water. Pack the salted cabbage mixture (and any juices) into the clean jar. Pound the cabbage with the back end of a wooden spoon to pack it tightly and remove any air pockets.
3. 3
   Place a quart-sized Ziploc bag into the jar (use one that you know holds a tight seal). Fill the bag with water and seal the bag. This will act as a weight and help to keep all the cabbage submerged. Cover the jar with a towel, cheesecloth, or coffee filter.Check the sauerkraut after 24 hours. If the cabbage is not entirely submerged in brine, add a saltwater mixture of 1 tsp salt to 1 cup water to the cabbage, just until it is submerged.
4. 4
   Place the jar somewhere out of the way, away from direct sunlight, to ferment. Fermentation can take 1-3 weeks, depending on the temperature and your desired flavor of sauerkraut. Taste your sauerkraut every few days, and once you like the flavor, remove the bag of water and cover it with an airtight lid. Store the sauerkraut in the refrigerator.