Kvashenaya Kapusta s Morkovyu i Lukom

Shred the cabbage finely, either with a knife or a mandoline. Grate the carrots on the large holes of a box grater. Slice the onion into thin half-moons.

In a large mixing bowl, combine cabbage, carrots, and onion. Sprinkle the salt over the top and massage with your hands for several minutes. The cabbage will begin releasing liquid and shrinking in volume.

Add caraway seeds, peppercorns, and bay leaves if using. Fluff together. Begin packing the mixture tightly into a clean 3-liter jar or a ceramic crock. Press down firmly with your fist or a tamper to remove air pockets and ensure the brine covers the vegetables.

If the natural brine is not enough to completely submerge the vegetables, make a bit of extra brine (1 teaspoon salt dissolved in 1 cup water) and pour it in. Place a clean piece of plastic wrap or a cabbage leaf over the surface, then top with a small glass jar filled with water (as a weight) or use a pickling weight.

Leave the jar at cool room temperature (about 68-72°F / 20-22°C) for 3 to 5 days. Each day, flip the weight or poke the mixture with a spoon to release accumulated gases. Skim off any foam if formed. Fermentation is complete when the cabbage has a pleasant tart-sour flavor and no more bubbles rise.

Place the lid on the jar and transfer to the refrigerator. The sauerkraut will keep for several months if kept submerged below the liquid.