Homemade Green Cabbage Sauerkraut

Add cabbage and salt to a large bowl.

Stir well, then massage the cabbage and salt for 5–8 minutes or until the cabbage's volume has reduced by half. 

Squeeze as much water as possible out of the cabbage. Cover the mixture with a cloth and let it rest for 15 minutes. Then, repeat Step 2. 

Once the cabbage has been massaged and most of the liquid has been released, stir in the caraway, fennel, and mustard seeds. 

Transfer the cabbage and the brine liquid from Step 3 to a 2-liter fermentation crock. Alternatively, you can use two 16-ounce or one 32-ounce Mason jar. Do not fill the vessels all way to the top, there should be enough space for the sauerkraut to expand. 

Using a sauerkraut pounder or wooden spoon, press the cabbage down into the jar to pack it tightly and press out any air pockets. Smooth out the top and push down any of the cabbage that may have gotten stuck on the sides of the vessel. 

Once the cabbage is packed, place the fermentation weights on top and use the pounder to press the weights down until the brine rises to cover the cabbage and the weights. This step is important to ensure the cabbage remains submerged and prevents mold growth.

If you use a water-lock fermentation crock, fill the water channel with just enough water to cover the holes in the lid. Then, place the lid on top. During the fermentation period, be sure to check the water levels periodically. Keeping water levels optimal ensures the crock is locked while allowing gas to escape from the vessel. 

If using Mason jars, attach the airlock or pickle pipe to the top of the jar, then secure it with the outer metal ring from the two-piece lid set. This setup works similarly to the water lock method, allowing gases to escape while preventing unwanted particles from entering your ferment.