Sauerkraut

Remove outer leaves of cabbage and finely shred.

Place cabbage in a large bowl and sprinkle with salt.

Massage cabbage until it releases liquid.

Pack cabbage tightly into a clean jar, pressing down to submerge in its brine.

Add caraway seeds if desired.

Cover jar loosely and let ferment at room temperature for 5 to 14 days.

Check daily, pressing cabbage down if needed to keep submerged.

Taste after 5 days and continue fermenting until desired sourness is reached.

Refrigerate sauerkraut once fermentation is complete.