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Shred the green cabbage.
Add the salt and mix well.
Stir in the grated turmeric, ginger, cumin seeds, and caraway seeds.
Pack the mixture into a jar or crock, pressing down to remove any air pockets.
Cover and let ferment at room temperature for at least 2 weeks.
Once it reaches your desired sourness, transfer the sauerkraut to the refrigerator to slow down the fermentation process.