Makes 1 gallon
3 heads cabbage, shredded (retain 2 to 3 whole cabbage leaves)
3 tablespoons sea salt
3 to 4 slices of onion
3-4 carrots, shredded (optional)
1 tablespoon caraway seeds (optional)
Instructions
Place all ingredients in a large bowl and sprinkle salt on top
Using clean hands, squeeze and massage the mixture for 3 to 5 minutes, or until the mixture has produced a large amount of liquid
Pack the mixture into a gallon size glass jar, pressing down tightly to reduce air space and bring the liquid to the top
If the liquid does not cover the top, add some filtered water
Arrange the onion slices on top
Cover the cabbage mixture with whole cabbage leaves (ripping slightly so they lay flat)
Place a ceramic or glass bowl on top of the cabbage leaves and fill with water, to hold down the mixture
Cover with a loose lid, if possible
Ferment 3 to 7 days and store in refrigerator
Note: Make sure the sauerkraut is covered in liquid. Any exposed sauerkraut may develop mold. If this happens, throw away the top layer of sauerkraut. Also, do not use any metal utensils when working with fermented foods!