Remove the outer leaves of the cabbage and set them aside. Cut the cabbage into quarters and remove the core, then chop it into thinly shredded pieces.

Place the shredded cabbage in a large bowl and sprinkle the salt over it. Massage the cabbage with your hands for about 5-10 minutes until it becomes tender and releases its natural juices.

If you choose to include grated carrots or caraway seeds, add them to the cabbage mixture at this stage. Mix them thoroughly.

Transfer the cabbage mixture into a clean glass jar, pressing it down firmly to eliminate any air pockets. The liquid should cover the cabbage entirely; add a little water if necessary.

Take the reserved outer leaves and place them over the packed cabbage to keep it submerged. Seal the jar loosely with a lid or cover it with a cloth secured with a rubber band. Make sure it can breathe while keeping unwanted contaminants out.

Let the jar sit at room temperature away from direct sunlight for about 5-7 days. Check daily and press down if necessary to keep the cabbage submerged in brine.

After the fermentation period, taste the cabbage. If it’s to your liking, transfer it to the refrigerator, where it will continue to ferment slowly.