Peel off an outside cabbage leaf to use for pressing the veggies down later.

Quarter the cabbage, slice them into thin ribbons and then slice in half again.

Shred the carrots with the grating tool on a food processor or with a handheld grater.

Dice the garlic and onions.

Put the cabbage and salt in a large bowl and start to crunch the cabbage with your hands. The cabbage will start releasing it's juices and will get a bit softer. I like to top off the jar with extra water if needed.

Add in the rest of the ingredients and mix well.

Tightly pack the veggies into a half gallon mason jar.

Add the piece of cabbage leaf you saved from earlier, push down everything below the juices.

Top off with extra water if needed.

Put a lid on top, you may need to "burp" it from time to time.

Leave your jars in a slightly warm area, around 65-75 degrees, let nature do it's thing.

Check up on it, you should see air bubbles coming to the surface. That's a good thing! You should not see mold, green, white, blue, brown or really any color that isn't normal. If it looks or smells off toss it and try again.

You can taste it after the 3rd day to see at what stage of fermentation your tastebuds prefer.

The yeasty flavor will subside only after being kept in the refrigerator.

After you hit the right amount of sourness desired, put your jars in the refrigerator. Normally I wait about 3 days but you can eat it at anytime. It's fun tasting the vast differences from start to finish to refrigerator.