Remove the outer leaves. Slice the cabbage into quarters & remove cores. Then, thinly slice into very thin ribbons.
Weigh cabbage in grams, Multiply weight by .02 to figure amount of salt needed=2% salt solution
Weigh out salt according to amount needed for 2% solution
Sprinkle the salt over cabbage. Knead and squish the cabbage/salt with your hands & pound for about 30 minutes. After a few minutes, the cabbage will start releasing liquid and by the end, there should be enough liquid brine to cover the cabbage in the crock or jar. Add the caraway seeds at this point if you are using them.
Stuff the cabbage very tightly into the jars. Pour any liquid from the bowl into the jar. If needed, add just enough water to make sure the water/brine covers the cabbage entirely. If the cabbage is fresh, no liquid may be needed, but don't worry if you have to add a little water.
Add the fermentation weights to keep cabbage below brine & fermenting lids to release gases.
Watch the fermenting magic happen! Fermentation will begin within a day and take 1-2 weeks depending on temperature and desired tartness. After 3 days check for tartness/taste. Taste is the best measure here, so check it often and stop the ferment when you get the desired taste. Note: It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn't see any actual mold, though. If you do, scrape it off the top, and make sure all the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.
Place in fridge to stop fermentation, Your Sauerkraut should stay good up to 6 months
Enjoy a spoonful or two on tacos, eggs, salads. brats ect.