5 pounds red/purple cabbage, about 2 small heads
2 pounds green cabbage, about 1/2 a large head
2 large carrots
8 cloves garlic
1/4 cup plus 1 1/2 teaspoons sea salt
1/2 teaspoon caraway seed
Remove the outer leaves of the cabbages and reserve. Scrub the carrots but do not peel. Finely shred or chop the red cabbage, green cabbage, garlic and carrots. Add the vegetables to a bowl and season with the salt. Start with 3 tablespoons and taste after the next step. You can always add more but you can’t take it away when it comes to kraut. Massage the cabbage mixture roughly with your hands. You want to soften the texture and start to release the juices naturally from the vegetables. Taste the cabbage here and see if it needs more salt. Massage in the caraway seeds. When the cabbage is soft enough that it releases juice like water from a wet sponge, you are ready to pack your jars. Pack the vegetables into jars, pressing down firmly to extract the water. Pour any remaining liquid over the top. Press the cabbage down to remove any air pockets and to cover the cabbage with its own liquid. Fold one of the extra outer leaves to fit the jar snuggly. Press it on top of the chopped cabbage to keep it submerged in the liquid and place a heavy object on top of the leaves. Cover the jar with a clean towel and set aside in a cool dark place.
Allow the cabbage to ferment for 5 to 6 days and then give it a taste. If you like your cabbage lightly fermented, you may want to stop it at that point by placing a tight fitting lid on the jars and storing in the refrigerator. If you like it a bit more fermented, you can store it at room temperature for a few weeks. If you happen to notice any surface growth simply remove it and discard.