Peel carrots and cut into matchsticks using the medium-sized blade of a mandoline. Set aside.

Peel away the outer layers of cabbage, then cut out the core. Cut cabbage into eighths.

Take the blade out of the mandoline and shred cabbage into long slices using the mandoline's large built-in blade. Larger chunks of cabbage are okay, but you don't want them too small (don't use a cheese grater!).

Thinly slice garlic and set aside.

To make the brine: warm water on the stove, then add salt and sugar to dissolve. Remove from heat and add oil and vinegar. Stir well.

In a large pot (or fermentation pot), layer the cabbage, carrots and garlic with caraway seeds, bay leaves and pepper.

Pour brine over the layered veggies. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate.

Put the lid on the pot and let it sit on a counter. Every 5 days, press down on the plate or weights to further compress the kraut.

Kraut is ready to eat when the veggies are somewhat limp—it'll still be crunchy after 3 weeks, but I find it's best after 3-4 weeks of fermentation.

Transfer finished kraut to glass jars (liquid, too!) and store in the fridge.