Begin by peeling off any discolored cabbage leaves and discarding. Cut away any additional blemishes
Chop the cabbage into large pieces and remove the core.
Using a very sharp knife, begin slicing the cabbage into the thinnest slices you can manage.
After you have about 1/4 head of cabbage sliced, put it into the crock and top with a smashed/pressed clove of garlic and 1 tsp ea real salt and dill.
Using a kraut pounder, a blender tamper tool, or your fist, smash the sliced cabbage in the crock until it's wilted and juicy.
Repeat previous steps until all three heads of cabbage have been sliced and pounded and the crock is full, layering each batch of sliced cabbage, garlic and spices over the last. The cabbage should have produced enough juice to completely cover it.
Place weights over the cabbage to submerge it completely under the juice.
If crock has a water reservoir around the top, fill it with filtered water, then place the lid on it.
Allow to sit out at room temperature for a minimum of 2 weeks.