1-Remove the outer leaves of the cabbage, quarter the heads, and shred them finely. Discard or eat the core, then place the shredded cabbage in a large mixing bowl. Grate the 3 carrots and finely dice the 4 to 5 large garlic cloves, then add them to the cabbage.

2-In a medium pot, combine 4 cups water, 1/2 cup granulated sugar, 2 1/2 tablespoons sea salt, 10 peppercorns, 5 to 6 whole cloves, and 4 bay leaves. Bring to a boil, then simmer for 10 minutes. Stir in 1/2 cup olive oil and 2/3 cup white vinegar (5%), then remove from heat and let cool for 10 minutes.

3-Strain out the 10 peppercorns and 4 bay leaves from the marinade and pour the liquid over the cabbage mixture. Stir well to combine.

4-Place a weight over the mixture, such as a dinner plate and a weighed bowl of water, until it fully cools.

5-Transfer the cooled sauerkraut along with all the juice to a large jar, ensure it’s submerged completely, seal with a lid, and refrigerate for 24 hours before serving.