Finely chop the cabbage, bell peppers, garlic, and onion. Combine all the veggies in a big bowl.

Rub sea salt into the vegetables and let sit for 6 hours to draw out the brine.

Pack vegetables and their juices into a mason jar. If using, place fermenting weights on top. If the vegetables are not completely submerged in brine, add purified water until they’re fully covered. Place the lid on the jar and let it sit on the counter for 24 hours. After the first 24 hours, “burp” your jar every 12 hours by opening up the lid and closing quickly. Do this for the first week. This allows air to come in and feed the bacteria that are fermenting the veggies.

After the first week, let it sit for another 2-3 weeks, always making sure the liquid covers your vegetables. Store in the refrigerator.