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Indian-Spiced Sauerkraut

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4 pounds green cabbage, very thinly sliced on a mandoline or finely shredded in a food processor

1 tablespoon whole cumin seeds

1 tablespoon whole coriander seeds

1/2 tablespoon whole fennel seeds

1/2 tablespoon black peppercorns

1 teaspoon whole brown mustard seeds

1 teaspoon whole fenugreek seeds

1 teaspoon turmeric

1 teaspoon paprika

2 tablespoons plus 1 teaspoon fine sea salt

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