Make sure you place all the jars you are going to use, the nipple tops and screw tops into the dishwasher. Wash hot full cycle to sterilize. Make sure all other utensils are well cleaned and scrubbed.
Cut out the hard inner core of the cabbage,then into quarters. Cut the cabbage sliced into 1/8 inch thick.
Place the cabbage into a large bowl, add 1 ½TBS of salt. Massage the salt into thecabbage. Start with ½ of the cabbage,then add the other half of the cabbage and the salt, massaging the cabbage throughout. Let this sit for at least 30 minutes.
Then add the thinly sliced garlic and mix well.
Place the cabbage either in a crock or a large glass Mason jar. I use a crock with porcelain weights, or Mason jars with glass weights. The liquid should come above the cabbage and weights.
Using a potato masher or 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. However, if not enough, add a 2% brine as described above (or use white wine if desired) to fill until the cabbage and weights are covered.
Save one piece of cabbage leaf and place over the top of the sauerkraut. Place glass weights on top of the cabbage leaf.
Place a fermentation vent in the lid, these come in many types. I use the ones with a nipple, a very simple approach, but there are a number of these that work just fine.
You can eat this immediately or ferment the sauerkraut. The length of time depends on taste. I like it fermented for 3-6 weeks or longer. They will get better flavor the longer they ferment in my opinion.
Ifyou have any questions about fermenting, look on-line. Lots of good sites to answer your questions and problems.