Wash cabbage and tear a large leaf off of the outside of the cabbage and set aside.
In a large bowl use a mandolin slicer or grater to grate cabbage into the bowl.
Mix in all other ingredients. I use a hand grater for the garlic, jalapeño, and ginger.
With a glove or a plastic bag on your hand massage cabbage. Mixing all the ingredients evenly in while you squeeze cabbage and massage to release juices from the cabbage. You can also use a kraut pounder for less mess!
After a few minutes massaging, cabbage should be about half size and you should have a good bit of liquid.
By the handfuls put kraut into a glass jar, packing it down tightly in the jar. Fill the jar leaving an inch headspace or so.
Push kraut down tightly allowing the liquid to rise above the cabbage in the jar.
Pour any remaining liquid from the bowl in your jar, so that the cabbage is under the liquid. Place large cabbage leaf on top (you can cut down if needethis will help hold the cabbage below the liquid.
Seal jar and set out of the sun on your counter.
Release any pressure build up daily by opening lid. (it will stink haha)
Keep on counter until desired taste is developed. ( a week or 2) Taste every few days.
It should be bubbly and sour tasting.
If you see any mold, toss and restart. (I've never had this happen)
Enjoy and be healthy!