Start by removing the outer leaves of the cabbage. Cut each head into quarters, remove the core, and slice the cabbage thinly.
In a large mixing bowl, combine the sliced cabbage, grated carrots, minced garlic, sea salt, sugar, peppercorns, whole cloves, and bay leaves. Mix everything together well.
Pour in the 4 cups of water and stir until all ingredients are combined.
Transfer the mixture into your fermentation jar or crock. Pack it down tightly, ensuring that the cabbage is submerged in its liquid.
If necessary, place a clean plate or a fermentation weight on top to keep the cabbage submerged.
Cover the jar with a clean cloth or a lid that allows gases to escape. Leave it at room temperature for about 24 hours.
After 24 hours, taste the sauerkraut. If it’s tangy enough for your liking, transfer it to the refrigerator.
