Remove outer leaves from the cabbage and rinse it well. Cut it in half and slice with a sharp knife. Don't slice it too thin. When you get to the firmer core, simply slice it a little thinner and add it too.

Place the sliced cabbage in a large bowl.

Add salt, vinegar, lemon juice and grated garlic.

Using your hands, massage the cabbage firmly for about 2-3 minutes, until it softens and starts to release some of its juices. Taste at this point and add a little more salt if needed, then massage again briefly.

Pack the cabbage tightly into clean jars, pressing it down well so there are no large air gaps.

Pour any liquid remaining in the bowl evenly over the cabbage in the jars. Close the jars with their lids.

The pickled cabbage can be eaten after about 1 hour, but for the best flavor, refrigerate it for 24 hours before serving. The flavors will have more time to develop.

Keep refrigerated and use within 10 days.