1, 32 oz or 1 liter mason jar
1/2 a head roughly chopped cabbage
3 cloves garlic
1 tbsp sea salt
3 cups water
Set aside one piece of cabbage that's slightly larger than the mouth of the mason jar.
Slice the rest of the cabbage into roughly 1-inch pieces.
Peel the garlic and slice each clove in half.
Ensure your mason jar is totally clean by washing it in hot soapy water.
Place the garlic in the bottom of the jar, then add the sliced cabbage on top, pressing it down to fit as much in as possible. Fill it up to the neck of the jar.
Dissolve the sea salt in the water to create a brine. Pour it over the cabbage, right up to about 2cm from the mouth of the jar.
Fit the large piece of cabbage into the jar on top of the sliced cabbage, tucking the corners down below the neck. This will ensure that nothing floats to the surface while the cabbage is fermenting.
Make sure the brine level is above the large piece of cabbage and place a paper towel sheet on top of the jar, secured with string or an elastic band.
Leave on your countertop for 4 days, checking the cabbage each day and topping up the brine if needed. If a white scum appears on top of the cabbage, simply scoop it off with a clean spoon.
After 4 days, taste the cabbage. If it's fermented to your taste, place a lid on the jar and store in the fridge (it will keep for several months). If not, leave on the countertop for a day or two longer!
Picture and recipe adapted from: https://vancouverwithlove.com/the-basics/how-to-make-sauerkraut-easy-vegan-gluten-free/