Sauerkraut

1 head cabbage, outer layers removed, core removed, and chopped
1 T salt
1 T caraway seeds

1 t salt dissolved in 1 c water
large jar

place cabbage and salt in a big bowl and massage with your hands until cabbage starts to release liquid and soften (5-10 minutes)
mix in caraway seeds.
transfer to a wide mouth jar and press down (I use a wood kitchen mallet to do this).
pour salt water until cabbage is just covered.
cover top of jar with paper towel and a rubber band and place in a spot with no sunlight and cool air (like a basement).
check every 24 hours to press cabbage down so water covers it.
ready to eat whenever, I like to wait about a week and a half, then transfer to fridge.