Discard outer leaves of cabbage; cut very thinly, removing the core. In large bowl, sprinkle cabbage with salt. Massage and squeeze until limp, 5 to 10 minutes. Mix in caraway seeds.

Move cabbage to canning jar, pushing to pack down. Pour in any liquid left in bowl.

Once cabbage is packed into canning jar, place a smaller jar on top to weigh it down.

Cover mouth of large jar with cheesecloth; secure it with a rubber band. Place in a cool, dry area. Every 24 hours, press the smaller jar down onto the cabbage to release more liquid. If after the first 24 hours, the liquid hasn’t risen above the cabbage, dissolve 1 teaspoon salt in 1 cup water and add enough to submerge the cabbage, then pack it down.

Ferment cabbage 3 to 10 days. Cabbage will keep in refrigerator for about two months.

In skillet, cover brats and ghee with beer; bring to boil. Reduce to simmer until brats are cooked through. Remove brats; set aside. Clean out skillet.

In same skillet over medium-high heat, sear brats on each side, turning every 20 to 30 seconds.

Serve brats on buns. Top with sauerkraut, baby gherkin pickles and grainy mustard.