Shred the cabbage: Remove any wilted outer leaves from the cabbage and set one leaf aside. Quarter the cabbage, remove the core, and slice into thin ribbons to make 2 pounds small cabbage, shredded.

Salt and massage: Place the shredded cabbage in a large bowl, sprinkle with 1 tablespoons sea salt, and massage with clean hands for several minutes until it softens and releases liquid. Stir in 1 teaspoons caraway seeds (optional) if using.

Pack the jar: Pack the cabbage and its liquid tightly into a clean quart mason jar, pressing down until the liquid rises above the cabbage. Leave 1-2 inches of headspace.

Weigh it down: Lay the reserved cabbage leaf over the top and add a weight to keep everything fully submerged under the brine.

Ferment: Cover loosely and set on a plate at room temperature, out of direct sunlight, to ferment.

Taste and store: Taste starting around day 3. Continue fermenting until it reaches the tartness you like, then transfer to the fridge.