Start with sterilizing everything. Clean your hands, mixing bowl, and mason jars thoroughly. We recommend rinsing your bowl, chopping board, and the jars with hot water once and letting them dry naturally before beginning. You will need a bowl that is large enough to take all the cabbage with plenty of room on top. You will also need two one-quart jars with wide mouths.
Put the cabbage in the bowl. Now put the salt on top, spreading it over the cabbage. Massage the salt thoroughly into the cabbage for 10 minutes. Wait 5 minutes and then repeat the massage for 5 minutes.
The cabbage should soften and reduce by now. You will also have a briny liquid. Mix in the caraway seeds and the peppercorns.
Transfer the cabbage to the mason jar, pressing down firmly with a wooden spoon (make sure it is sterilized). The brine will come on top. Make sure that there is an inch of space on the top.
Seal the jar and keep in a dark, warm place. While the cabbage is fermenting, check on it once day. Open the lid to allow the air to escape. You will see air bubbles coming to the top. Press down the cabbage with a sterilized wooden spoon or glass. Reseal and put it away.
Ideally, you should leave it for as much as 5 weeks. But it will probably be ready by 5 days to 2 weeks. You will know it's done when you don't see bubbles on the top when you open the jar.
Your sauerkraut is ready! Serve it with the classic combination of sausage and mustard.