Sauerkraut with carrots

Take a large size head of cabbage. (Mine around 2 kg). Remove the outermost cabbage leaves. Wash it and quarter the cabbage, then finely shred it, but discard the core.
It's best to use a mandolin for shredding, but cutting by hand is also an option.

Next, grate the carrots or cut them into small pieces.

In a large bowl: Combine the cabbage, shredded carrots, 1 tbsp of cooking salt (preferably larger size of salt, not fine salt. It gives more taste), bay leaves, and 5-6 whole black peppers, and crunch and knead the cabbage for about 4-5 minutes until the juice is released from the cabbage. You don't want the mixture to be overly juicy, just enough to cover the cabbage when it's packed tightly in a jar.

Pack the mixture tightly into a glass jar until it is about 2/3 full, ensuring that the cabbage is completely covered in its juice. To create a press over the top of the cabbage, push it down with a plate or jar filled with water. Use a small jar of water, a clean rock, or something similar as a weight.
Tip: It's a good idea to keep the jar in the bowl or over a dish to prevent overflowing.

Allow the mixture to sit at room temperature for 2-3 days or until it becomes sour, making sure to poke a few holes through the cabbage each day with the back of a wooden mixing spoon or knife to release the gas produced by the fermentation process and to pack the cabbage down tightly.

The fermentation process will take about 2-3 days, depending on the temperature. At first, the cabbage will actively secrete juice, which can be collected in the bowl and topped up in the jars. If necessary, you can fill the jar to the neck with water.

To serve: Remove the desired amount of cabbage from the jar by firmly squeezing out the excess juice with your hands. Add in your salad ingredients, mix well, and serve.
The more stands in the fridge, the more sour becomes!
Enjoy!