Instructions:

• Start by removing the outer leaves of the cabbage. Cut the heads into quarters, removing the core, and then slice them thinly. Next, peel and grate the carrots. Mince the garlic cloves.
• In a large mixing bowl, combine the sliced cabbage, grated carrots, minced garlic, sea salt, and sugar. Toss the mixture well to ensure everything is evenly coated.
• Add the peppercorns, whole cloves, and bay leaves to the cabbage mixture. Stir to distribute the spices throughout the vegetables.
• In a separate container, mix the water, olive oil, and white vinegar. Pour this brine over the cabbage mixture, ensuring all the vegetables are submerged. If necessary, use a weight to keep the cabbage under the brine.
• Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature overnight. This allows the flavors to develop and the fermentation process to begin.
• After the overnight fermentation, transfer the sauerkraut into a clean jar or container. Seal it tightly and store it in the refrigerator. It’s now ready to enjoy!