• Wash jars in warm, soapy water. Place the washed jars in a deep pot or canner. Fill the jars up to the top and the canner up to the same level as the jars with water. Cover the canner and bring water to a simmer (with small bubbles).
• Wash metal bands and silicone fermentation lids with warm soapy water. Drop the metal bands (but not the silicone fermentation lids) into the canner together with the jars. When ready to use, take them out from the canner with a pair of tongs. Dry them with a clean towel. If you are using plastic bands, wash them with warm soapy water but do not drop into canner.
• Remove and discard any blemish leaves from each cabbage. Peel off one whole leaf from each cabbage, rinse, and cut two circles (the diameter of 1 quart Mason jar) out of reserved cabbage leaves. Set aside.
• Cut cabbage into quarters and then cut off the cores from each cabbage quarter. Rinse and drain cabbage quarters thoroughly.
• Place one wedge of cabbage on your cutting board with cut side down. Slice crosswise as thinly as you can. Transfer sliced cabbage to a large bowl and sprinkle some of the salt over the sliced cabbage. Keep slicing cabbage, adding it to the bowl, and sprinkling salt in layers until all cabbage quarters are sliced.
• Sprinkle caraway seeds over the cabbage.
• Toss, squeeze, and massage shredded cabbage well to incorporate the salt and caraway seeds evenly. This will take some work, about 4 to 5 minutes, and you should see some juices/brine being released. Use a wooden tamper/pounder to pound and mix the cabbage for another 4 to 5 minutes until cabbage is wilted and juicy.
• Pack cabbage into prepared jars with a couple of handfuls of cabbage at a time. Use wooden tamper/pounder to pack it down firmly. Continue adding and packing down the cabbage until the jar is filled to just below the shoulder. The brine should rise up to the top. Do not overfill jar. 2 pounds of cabbage should fit nicely in a 1 quart Mason jar.
• Place a cut-out cabbage circle on the surface of shredded cabbage to prevent little bits from floating up. Place a weight on the top to keep the shredded cabbage submerged in the brine.
• Wipe the rim of the jar, place a silicone fermentation lid on the rim, and secure with a Mason jar band. Place jars on a tray just in case the brine overflows the jar. Transfer to a cool, dark place to ferment with preferably an ambient temperature between 60⁰F and 70⁰F / 15⁰C and 21⁰C.
• Fermentation should begin within 2 to 3 days. As it proceeds, you will notice these changes:

  a. The cabbage swells up so that the brine almost touches the lid.

  b. Pockets of gas appear in the cabbage.

  c. The color changes from bright green to the color of cooked vegetables.

  d. Bubbles appear on the surface of the brine.

  e. A sulfurous aroma emitting from the jar.

Taste Test

• After 6 to 7 days, open the jar, remove the weight and cut-out cabbage circle, and have a taste. The cabbage should be nearly translucent by now. The salty flavor should have diminished and be replaced with a bright and tangy flavor of the lactic acid.
• I left mine to ferment for 7 days which I felt was just right for the conditions in my house. The cabbage was soft but still crunchy and it has a pleasant bright and tangy flavor, but not too tangy.

Adding Wine (Optional)

• If you want to add wine, spoon out some of the liquid and add ¼ cup (60ml) Riesling in each of the jars. Replace the cut-out cabbage circle and weight. Wipe the rim of the jar, place the silicone fermentation lid on the rim, and secure with Mason jar band. Allow the wine to infuse for one day.
• Then, open the jar, remove the weight and cut-out cabbage circle and seal jar with original lid and band. The sauerkraut is now ready to be transferred to the refrigerator for storage between 4 to 6 months.