This recipe is for 1 quart of sauerkraut.

Ingredients
2 1/4 lbs. of red or green cabbage
1/2 teaspoon of caraway seeds
1 tablespoon of sea salt

If you need to add brine mix 1 tablespoon of sea salt to 2 cups (16oz) of filtered water.

Method
Shred the cabbage, put it into a large bowl with the salt. Then massage the cabbage with your hands for about 10 to 15 minutes to draw out the water from the cabbage. Then add the caraway seeds.
Pack the cabbage mixture into jars to about 3/4 full. When you push down the cabbage the brine should cover it. If there’s not enough brine then add enough to cover the cabbage. If you have a weight you can use it to weigh down the sauerkraut.
Cover with a fermenting lid and leave on your kitchen counter for about 4 days before transferring to the refrigerator. The brine should become cloudy as it ferments and you will see bubbles in the jar.

Once you are happy with this fermenting process I encourage you to try adding different vegetables like beets, carrots, onions and even apple. You can also add garlic and/or ginger for delicious results.