Discard outer leaves of the cabbage and cut out the core. Slice thinly.

Place sliced cabbage in a large bowl and sprinkle with salt and caraway seeds.

Squeeze the cabbage thoroughly for a good five minutes.

Pack into Mason jars. Fit a smaller mason jar right onto the cabbage (make sure jar is clean) filled with baking stones or marbles.

Use this smaller to push down cabbage every 30 minutes or use your fist.

Try to keep cabbage submerged in the liquid juices.

Cover both with cheesecloth and a rubber band.

Press down mixture at least every hour for the first day.

If after 24 hours the liquid has not risen add 1 cup of water mixed with 1 teaspoon of salt to the jar.

Keep on counter our of direct sunlight.

Taste cabbage in 3-5 days.

If fermented and tasty for you, remove covering, remove smaller weighted mason jar and place in the refrigerator covered with a lid.