Ashley's Cumin Kraut

Remove core of red and green cabbages.Slice red, green, nappa cabbage in even strips and throw in a large bowlGrate carrots and add to bowlAdd saltUsing hands massage salt into the cabbage carrot mix until cabbage begins to soften and a water brine starts to develop on the bottom on the bowlLet mixture sit for 15-30 minAdd in rest of spices and massage them into krautPack kraut into a quart ball jar, using a tool to make sure it is packed down nice and tight and there are no air bubbles. Poor the rest of brine overtop so it comes up to the shoulder of the ball gar but no higherIt is really important to pack the cabbage tightly to force out any oxygen. This should fill your jar to about the shoulder, which leaves enough room for the extra brine and a weight to go on top.You want the vegetable material to be fully submerged in brine because this is what creates an anerobic or oxygen free environment, which is the kind of environment you need to facilitate fermentation.Fill a 8oz jelly jar with water and close with lid. Place jar inside ball jar on top sauerkraut. This will serve as a weight to hold vegetable material downCover kraut with a towel and let sit for 10-30 days.