Prepare the cabbage by removing the outermost leaf and keeping it aside for later use. Finely shred the remaining cabbage, using a cheese grater, knife, or KitchenAid mixer's shredding attachment as per your preference.

Transfer the shredded cabbage into a spacious bowl, evenly sprinkling salt and spices. Thoroughly coat the cabbage by stirring the mixture, and then proceed to bruise the cabbage and break down its cell walls to release juice. Achieve this by mashing the cabbage with a potato masher, wooden spoon, or fermentation tamper until it becomes more juicy and loses volume.

Once the cabbage is thoroughly mashed to release its juices, pack it into a quart jar pushing it down with a wooden spoon, ensuring that it is fully immersed in the brine. Place the reserved cabbage leaf atop the shredded cabbage to keep all pieces submerged beneath the brine.

Add a fermenting weight on top of the cabbage leaf to maintain everything under the brine during the fermentation process. Cover the jar using a fermenting airlock system, or simply drape a cloth or towel over the jar's opening. Move the jar to a warm and dark corner of your kitchen, allowing the fermentation to commence.

During the first day, gently push down on the weight whenever you have the opportunity, ensuring that the brine completely covers the cabbage. If it does not after 24 hours, supplement it with more brine.

Throughout the fermentation period, taste the sauerkraut to determine your preferred level of tanginess. This may take 2-3 weeks or even longer.

Once the sauerkraut reaches your desired flavor, it's ready to be stored. Place it in a covered jar and keep it refrigerated. Properly stored, your homemade sauerkraut can last for several months or even longer, preserving its delightful taste and health benefits.