Wash and cut <quantity>1</quantity> large cabbage into quarters. Cut off the hard core and finely slice the leaves

Coarsely grate the hard core

Transfer the cabbage to a large bowl. Add <quantity>18<unit>g</unit></quantity> of salt and <quantity>2/3<unit>tsp</unit></quantity> of toasted cumin seeds

Massage the cabbage until it begins to lose moisture when squeezed. Wear gloves or wash your hands thoroughly

Transfer the cabbage to a well-cleaned jar with a lid. Press until compacted

Cover the jar with a food storage bag and fill the bag with water to weigh down the cabbage. If your bag is thin, use two bags to make sure the water doesn't leak out. Cover the jar with the lid

Let the cabbage ferment for 2w at around <temperature>20<unit>°C</unit></temperature>. The sauerkraut is ready

Grill <quantity>2</quantity> pork sausages in <quantity>2<unit>tsp</unit></quantity> of vegetable oil and <quantity>2<unit>tbsp</unit></quantity> of butter over medium-high heat until deep brown on all sides

Warm the sauerkraut with <quantity>1<unit>tbsp</unit></quantity> butter over medium heat

Plate the sausages and sauerkraut with a side dish and condiment of your choice, such as potatoes and mustard. The pork sausage with sauerkraut is ready

Enjoy your pork sausage with homemade sauerkraut!