Classic Sauerkraut

Ingredients

• 17
  
  cups water
  
• 3/4
  
  cup kosher salt
  
• 2
  
  tablespoons kosher salt
  
• 1/2
  
  teaspoon caraway seeds
  
• 1
  
  head green cabbage, shredded
  

Directions

1. Combine water and salt in a medium saucepan.
2. Simmer until dissolved. Cool, then chill.
3. Combine cabbage, brine, and caraway in a nonreactive conatiner.
4. Fill a large plastic resealable bag with water. Place over top of container so cabbage is completely submerged.
5. Place container in a cool dark place for 2 weeks, longer for a stronger flavor.
6. Strain brining liquid into medium saucepan. Bring to boil, cool.
7. Combine with sauerkraut and keep in refrigerator for up to 3 weeks.