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Remove the outer leaves of the cabbage then wash throughly. Next, chop the cabbage with a sharp knife and add it to a large non-metallic bowl. Add slivered garlic, spices, and half of the salt. Stir to combine.
Let the cabbage sit for at least 15 minutes then stir once more.
Pack the shredded cabbage mix into 2 sterilized, wide-mouthed 1-quart mason jars using a rubber spatula or non-metallic spoon.
Combine 2 cups of water and the remaining salt and stir to dissolve. Pour over the cabbage until it reaches the rim of the jar. Loosely cap the jar with a sterilized lid.
The cabbage will begin to bubble as it ferments, so place jars on a rimmed tray or glass dish to catch the juices. Store somewhere cool (between 65 and 72 degrees F).
Every few days, look inside the jar to see if the water level has fallen below the rim. If so, top it off with more salt water, using 1 ½ teaspoon of salt for every cup of water. If the cabbage is floating to the surface, push it back down until the cabbage is submerged.
You can ferment your sauerkraut for 1 to 3 weeks, tasting it every few days, until the desired flavor and texture is achieved.