Classic Sauerkraut

Directions

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