Prepare the brine: Pour the water and salt into a pot, and heat on low until the salt dissolves and the brine is transparent. Set aside to cool while you prepare the vegetables.

Prepare the vegetables: Cut the cabbage into quarters, and cut out the center core. Chop the cabbage leaves into 1 ½-inch pieces, and separate the leaves. Slice the garlic head in half widthwise. Score the chilis.

Arrange the jar: On the bottom of the jar, add 1 bay leaf and 1 teaspoon each of the allspice and peppercorns. Add half the cabbage leaves and press down. Add another bay leaf, and another teaspoon of the allspice and peppercorns.

Next, place the two halves of garlic on both sides of the jar (press them cut-side to the glass), and next to each one, place a chili. Then add the rest of the cabbage and press down again to create more space in the jar. Add the remaining spices.

Pour the warm brine into the jar until it completely covers the cabbage. Using a spoon, press down on the cabbage after it softens a bit. Add the dill and/or mustard greens on top.

Put a weight on top to make sure all ingredients are covered with brine, and close the jar. Write the date on the top. Place a plate under the jar. In the first few days of the fermentation process the brine tends to leak a little out of the jar (this is normal). 

Let the cabbage ferment at room temperature for 30 days. When it’s done, make sure there are no bubbles on top before opening the jar. If some bubbles remain, let ferment an additional day or two before opening. 

The cabbage will keep for an additional month or 2 months in the refrigerator.