In bowl, add cabbage and salt. Use fingers to massage cabbage with salt about 10 minutes. You’ll begin to see liquid being produced – this is the brine.

Let cabbage sit 30 minutes and then massage again to release more liquid. There should be enough liquid to fully cover cabbage when it is pressed down. If there is not enough liquid, leave for another 2 hours and massage again. If there’s still not enough brine to cover cabbage at least 1/2-inch over top of cabbage, add some water.

After brine is high enough, to bowl, mix in caraway seeds and thyme.

Spoon cabbage and brine into mason jar or jars, pressing down to get rid of air bubbles and to push cabbage below brine level. Close jars with lids. Set jars on counter at room temperature for 4-6 days. Cabbage will be sour when ready. (Note: Taste sauerkraut every day after the first few days until it reaches the desired softer texture and level of tanginess. During fermentation process, make sure cabbage is always submerged in liquid to prevent mold. Open jars every day to release air pressure and press down cabbage.)

Store in fridge up to 6 months and enjoy with salads, eggs, soups and more.