Ingredients:

  • 10 lbs green cabbage, shredded
  • 1/2 cup canning and pickling salt
  • 2 tbsp caraway seeds

Instructions:

  1. Remove the outer leaves of the cabbage, reserving one large leaf; core and shred the cabbage into thin strips.
  2. Place shredded cabbage in a large non-reactive bowl and sprinkle canning salt evenly over the top; massage and squeeze the cabbage vigorously for 5–10 minutes until it softens and releases its brine.
  3. Stir in caraway seeds and pack the cabbage tightly into clean quart jars, pressing down firmly to remove air pockets.
  4. Pour the remaining brine over the cabbage until completely covered; place the reserved cabbage leaf on top and secure with a fermentation weight.
  5. Seal jars with a loose lid or fermentation airlock and allow to ferment in a dark place for 2 to 4 weeks.
  6. Process the jars in a water bath canner for 15 minutes to stop the fermentation process and ensure the jars are shelf-stable.