Remove the outer leaves of the cabbage and set them aside. Shred the cabbage finely using a knife, mandolin, or food processor.

In a large bowl, combine the shredded cabbage and salt. Massage the cabbage with your hands for about 5-10 minutes until it releases its juices and becomes limp.

Pack the cabbage tightly into a sterilized mason jar, pressing it down firmly to remove any air pockets. Pour the liquid from the bowl over the cabbage.

If needed, add filtered water to ensure the cabbage is fully submerged.

If using, sprinkle caraway seeds between the layers of cabbage for added flavor.

Place one of the reserved outer leaves on top of the shredded cabbage to keep it submerged. Use a fermentation weight or a clean glass jar filled with water to weigh it down.

Cover the jar with a cloth and secure it with a rubber band or string.

Store the jar at room temperature, away from direct sunlight, for 1-3 weeks. Check daily to ensure the cabbage remains submerged and skim off any scum that forms on the surface.

Start tasting the sauerkraut after one week. When it reaches your desired tanginess, transfer it to airtight containers and store it in the refrigerator.