Garlic and Bay-Leaf Sauerkraut with Carrot

This five-kilogram sauerkraut differs from the simpler three-kilogram cabbage page that follows it. The source mixes a modest amount of carrot with garlic, bay and whole black pepper. Shred the cabbage evenly and work the weighed salt through the leaves until enough juice appears to keep them covered. Pack the mixture firmly into a large clean food-grade container and weigh it down; exposed pieces dry out and can spoil. Ferment at a moderate room temperature, checking the cabbage daily and releasing gas as needed. Once it tastes sour and remains pleasantly crisp, transfer it to the refrigerator under its brine. Avoid the source suggestion to add vinegar and sugar as an untested pantry-preservation shortcut.