Step 1 / 8
Shred the cabbage into thin strips, grate the carrot on a coarse grater. Transfer the vegetables to a large bowl.
Step 2 / 8
Sprinkle the cabbage and carrot with salt and sugar.
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Thoroughly massage the cabbage by hand, kneading it well until it releases a lot of juice. Massage intensely until the cabbage becomes soft.
Step 4 / 8
Tightly pack the cabbage into a clean, appropriately sized jar in layers, alternating with bay leaves and a few peppercorns of allspice and black pepper. Ensure the cabbage is completely covered with its juice.
Step 5 / 8
Cover the jar with cheesecloth (or a clean cloth) and place it in a deep plate or another container (to catch any overflow liquid during fermentation).
Step 6 / 8
Leave the cabbage at room temperature for two-three days. Once a day, pierce the cabbage down to the bottom in several places with a wooden stick to release the gases formed during fermentation.
Step 7 / 8
After 3 days, when the cabbage has developed a nice sour taste, cover the jar with a tight lid and transfer it to the refrigerator.
Step 8 / 8
Serve the fermented cabbage with fragrant unrefined sunflower oil and freshly chopped onion, if desired. Enjoy!