When I ferment, can or make pickles, I observe scrupulous cleaning. I wash all of the jars in the dishwasher just before filling them. If making sauerkraut, kimchi or refrigerator pickles, I wash the lids as well. I include the nipple lids in the washing if fermenting.
Cut out the hard inner core of the cabbage, then into quarters. Cut the cabbage sliced into 1/8 inch thick. Many recipes suggest a Mandolin or food processor. But for me a good kitchen knife works just fine.
Place the cabbage into a large bowl, initially add 1 ½ TBS of salt. Massage the salt into the cabbage. Start with ½ of the cabbage, then add the other half of the cabbage and the salt massaging throughout. Let this sit for 30 minutes. Do not discard the liquid that forms.
Add the thinly sliced garlic and the fennel seeds and mix well.
Add the wine (use more to top off the jars if necessary).
Place the cabbage mixture either in a crock or a large glass Mason jar.
Using a sauerkraut tamper, tamp down the cabbage firmly. This helps eliminate air pockets.
There will be natural brine produced by the water from the cabbage and the salt. But make sure the liquid covers the cabbage.
Place one large piece of cabbage over the top of the sauerkraut. Place a weight (glass weights work very well, are inexpensive and easy to find on-line).
Place a fermentation vent in the lid, these come in many types. I use the ones with a small nipple, a very simple approach that has always worked for me.
You can eat this immediately or ferment the sauerkraut. The length of time depends on taste. I like it fermented for 1-6 weeks or even longer. It will get better flavor the longer they ferment, but most times, I just can't wait past about 1-2 weeks.
If you have any questions about fermenting, look on-line. Lots of good sites to answer your questions and problems.