First, make the brine: in a saucepan, combine water with the salt, coconut sugar, and bay leaf and bring to a boil. Remove from the heat and let it cool to a room temperature.
While the brine is cooling prepare vegetables: quarter the cabbage, discard the outer leaves & core and thinly slice or shred the cabbage, then shred the carrot.
Combine shredded vegetables with a few pinches of salt in a large bowl and knead well until juice is released; then pack the cabbage mixture firmly into the glass jar.
Once the brine is cooled pour it over vegetables until brine reaches 1 inch above the mixture. Place a fragment of a cheesecloth on top of the jar and leave the mixture to ferment for 3 to 4 days.
Store in the fridge.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-homemade-sauerkraut-choucroute-kvashenaya-kapusta/