On a clean cutting board, remove outer leaves from cabbage, making sure to leave them as big as possible. Set aside, you'll use them later.

Finely chop entire head of cabbage. You want thin pieces that are no more than an inch or two long.

Place into a large bowl.

Chop the half of the english cucumber into small pieces. Like 1/4 in by 1/4 in. Place with cabbage.

Finely chop one to two cloves of garlic, depending on your love of garlic. Add to cabbage and cucumber.

Add sea salt and massage until there is no longer a crunch when you squeeze it in your hands. Then do another couple rounds of massaging to make sure everything is soft.

Place into a sanitized spaghetti jar or 20 ounce narrow topped glass jar. Compact the mixture down as much as humanly possible. You do not want any air bubbles as mold can grow in them.

Fill up jar to one inch from the top with distilled water. Use the soft, outer cabbage leaf to put on top and press down so that it's covered with water by a good half inch to once inch. Weigh it down with sterile rocks or marbles in a bag or jar.

Put in a bowl then place in a dark cabinet for 7-10 days. Checking after 4 days to make sure cabbage completely under water. If not, press down and add more if needed.

Taste the sauerkraut to make sure it's to your liking. Once there, clean off outside of jar and store in the fridge until you run out and need to make more!