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Shred the cabbage thinly using a mandoline slicer or a sharp knife.
In a large bowl, mix the shredded cabbage with sea salt. Massage and squeeze the cabbage with your hands for about 5-7 minutes, until it begins to release water.
In a saucepan, combine water, sugar, garlic, peppercorns, bay leaves, and caraway seeds (if using). Bring to a boil, then remove from heat and let cool to room temperature.
Pack the cabbage tightly into a clean jar, leaving about 2 inches of space at the top.
Pour the cooled brine over the cabbage, ensuring the cabbage is completely submerged. If necessary, add more water to cover.
Close the jar loosely and let it sit at room temperature, away from direct sunlight, for 3-5 days. Check daily and press down the cabbage if it has risen above the brine.
Once fermented to your liking, tighten the jar's lid and refrigerate. The pickled cabbage will keep for up to 2 months in the refrigerator.