Remove the outer leaves and the core of the cabbage.

Shred the cabbage, either by hand using a cutting board and sharp knife or with a food processor.

In a large mixing bowl, add the shredded cabbage and sprinkle with sea salt.

Using clean hands massage and squeeze the cabbage for 5-15 minutes, or until a large amount of liquid is visible on the bottom of the bowl.

Add in the caraway seeds.

Pack the cabbage into the mason jar, using your fist to tamp the cabbage tightly. Liquid should appear at the top, add in all the brine from bowl or filtered water as needed, leaving 2 to 3 inches of headspace from the top of the cabbage and the opening of the jar. This will allow the mixture to bubble and expand as it ferments.

Close the jar, either with an airlock lid or a regular lid, set at room temperature out of direct sunlight, for about 6 days. If the flavor and texture are not as desired, check every day or two until it achieves the tang you prefer.

Store the sauerkraut in the refrigerator for up to one year.