1. Rinse cabbage and remove outer layers. Cut off stalk and cut in half. Submerge in brine for 6-8 hours.

2. Drain well and reserve 1 cup of brine and an outer layer of cabbage.

3. Combine remaining ingredients in large bowl.

4. Chop cabbage into bite sized pieces and mix with rest of ingredients.

5. Transfer to jar. Press down and add brine as needed to cover all the veggies.

6. Top with reserves cabbage layer and fermenting weight (or baggie of water).

7. Let ferment in a dark place for at least one week. Store in fridge for up to 9 months.