Homemade Sauerkraut

My grandma, Omi and also my grandpa, Opi, have always been telling me stories of how they used to make Sauerkraut at home. Both had a very similar recipe and my mum still remembers how Opi used to get the biggest ceramic fermenting pot and chop the cabbage by hand. He would then stamp it with a large wooden stamp until the cabbage released its water. The best way to store it and leave it to ferment for weeks was in the cellar, it was cold, dark and a little humid, the perfect environment for lacto fermentation.
I have been experimenting with my own version based on the original recipe that was passed down and came up with something very delicious. It is actually so easy to make your own homemade Sauerkraut and if you are not too fussed about how the shape of the cabbage turns out, I find it is an amazing Thermomix recipe. You could of course shred it by hand as well or use a special cabbage grater. Depending on how you like your Sauerkraut, you can ferment anywhere from 5 days up to 2 months. The longer you leave the fermentation process going, the stronger your Sauerkraut will become. My Opi used to leave it for about 6 weeks. I found after 2 weeks it was really nice because I fermented at room temperature to encourage the optimum lacto fermentation.
750 g pale green or white cabbage (outer leaves removed, cored )
2 tsp sea salt flakes
1 tsp caraway seeds (optional)

Start by chopping the cabbage into large pieces, small enough to ...