Place garlic and basil at bottom of jar. Fill with tomatoes to the “shoulder” of your jar. Tuck cabbage leave over the top and edges to hold tomatoes. Dissolve salt in small portion of warm water then fill remaining quart with cold filtered water, this is the brine. Cover tomatoes with brine. Place jam jar inside, on top of tomatoes and fill halfway with brine. Cover with coffee filter or cloth napkin and sit out of first sunlight. Let ferment for 4-10 days or when you like the flavor.