Remove any unattractive or wilted outer leaves from the cabbage, reserving one. Cut out the core and rinse cabbage.

Grate the cabbage into a large bowl and add the salt. Gently massage and squeeze the cabbage, or let it sit for a bit to make the work easier, until there is a visible puddle of water in the bottom of the bowl and the cabbage pieces stay in a clump when squeezed.

Break the roasted garlic cloves into pieces and drop them into the cabbage mixture. Toss and knead the mixture, distributing the garlic as evenly as possible.

Pack the kraut into a clean quart (1L) jar. First, pack it along the bottom using the top of your fist or your fingers. Continue packing in this fashion, pressing along the sides and bottom, until it comes to 1 1/2 to 2 inches (4 to 5 cm) below the rim. If you need more space, press down on the cabbage and tilt the jar to pour the cabbage liquid back into the bowl.

Use the reserved cabbage leaf to create a cabbage shelf. Pour the cabbage liquid from the bowl into the jar to cover the cabbage. Leave 1 to 1 1/2 inches (2.5 to 4 cm) of headspace at the top of the jar. Using your preferred method, weight the cabbage down and cover your jar.

Place your jar on a small plate or bowl and allow to ferment at room temperature for 2 to 6 weeks. Check weekly to make sure that the brine level is still above the top of the cabbage. If it isn't, press down on your weight to bring some brine up to the top.

Once you're happy with the acidity, remove the weight, secure the lid, and place the jar in the fridge. Enjoy chilled.