Shred the cabbage using a mandoline or a knife. Grate the carrots on a mandoline or a large-hole grater.
In a large bowl, mix the shredded cabbage, grated carrots, salt, and caraway seeds. Let the mixture sit for 1 to 2 hours to allow the cabbage to release its juices.
Pound the mixture with a wooden muddler to extract even more juice from the vegetables.
Pack the cabbage tightly into clean jars, pressing down firmly so that the cabbage is completely submerged in its own juice. Leave some empty space at the top of each jar to prevent overflow during fermentation.
Cover the jars loosely with lids and keep them at room temperature for a few days to ferment.
After 1 to 2 days, active fermentation will begin. Poke the cabbage with a wooden skewer all the way to the bottom of the jar 1 to 2 times a day to release built-up gases and prevent a bitter taste. Always ensure the cabbage remains submerged in liquid.
Once the sauerkraut reaches your preferred level of sourness, tighten the lids and transfer the jars to a cool place, such as the refrigerator.
Cook it hands-free.
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