Combine shredded cabbage plus salt in a large bowl. Work the salt into the mixture by using pressure and squeezing as you work it in. If you have a mallet or something to pound the cabbage with, that works well too. The cabbage will begin releasing water. Toss in caraway seeds and juniper berries and mix together.

Pack the cabbage, plus all of the liquid, into a mason jar or crock. Firmly press down so the cabbage is submerged underneath the salty brine. Place a whole cabbage leaf on top of the mixture and press down. Make sure all the vegetables are completely submerged under the salty liquid.

If you are using a mason jar, open the jar quickly every day to let the gases escape. You can let the kraut ferment for 10 days to 6 weeks. The kraut must always be submerged underneath the liquid.

After 7-10 days you can eat your fermented cabbage. The longer it sits, the more sour it gets. Remove the top leaf and discard. Also, discard any discolored cabbage. Refrigerate your kraut.