Set aside one large cabbage leaf and then slice cabbage as evenly as possible either with a knife or a mandolin in a large bowl, sprinkle the salt and caraway seed and let rest while you chop your wild herbs and sliced garlic cloves. Add to cabbage and massage all ingredients by hand, after about 2-3 minutes you should start seeing the juice being release from cabbage, this is your natural brine.
Then you place the cabbage leaf over the shredded cabbage to submerge all ingredients under water. You want at least 1” of liquid filled to the lip of the jar.
Close jar with the metal lid that comes with the mason jar and place a plate under jar for overflow of liquid once fermentation begins. Lid should be finger tight secure, not too tight not too loose. Lastly, cover jar with a kitchen towel so no light can reach into it or place in a dark cupboard.
Minimum fermentation if you are using an airlock system is 3-5 days
and to receive maximum probiotic diversity 28 days depending on temperature, flavor and texture to your likely.