2 cups green cabbage, remove outer layer
2 cups red cabbage, remove outer layer
1½ tbsp salt
1 tbsp caraway seeds
Note: make sure all surfaces and hands are clean. When fermenting anything, it’s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible.
Slice the cabbage finely and place in a bowl, sprinkling the salt on top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you’d like to flavor your sauerkraut with caraway seeds, mix them in now.
Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. Every so often, tamp down the cabbage in the jar with your fist. Pour out any liquid released by the cabbage while you were massaging it into the jar.
Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.