Sauerkraut

Prepare the Cabbage:

Remove any bruised or damaged exterior leaves from the cabbage, then cut the cabbage in half and remove the core.
Slice the cabbage very thinly, approximately 1/8 inch thick.
Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder or squeeze by hand to crush the cabbage until it is wilted and has released a lot of liquid. This will takes several minutes.
Add caraway seeds and shredded carrot, mix well

Pack the Cabbage:

Transfer the cabbage and all the juices to a glass or ceramic jar or crock a bit at a time and mash it down with a tamper. Fill the jar to about 2/3 full (the cabbage will bubble as it ferments and could overflow if the jar is too full).
Continue to mash the cabbage with the tamper, releasing more juice, until the cabbage is completely submerged under the brine and any air pockets have been removed (important for preventing mold growth).
If you've mashed all you can mash and you still don't have enough brine to cover the cabbage you'll need to make some supplemental liquid that is consistent with the salinity of the cabbage brine: Dissolve 1 teaspoon salt in 1 cup water (a 2% solution of salt water) and add that to the jar until the cabbage is completely submerged under the liquid.

Ferment Your Sauerkraut:

Place the jars in a dark place that is between 65-70 degrees F, the ideal temperature for fermenting. At a the ideal temperature range of 65-70 F we recommend fermenting the cabbage for at least 2 weeks (we recommend longer) but follow your own taste.