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 just with your hand massage cabbage. Mix 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 of 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 a large cabbage leaf on top or a weight to hold cabbage below the brine. All cabbage needs to be below the liquid so you don't get mold.
Seal the jar and set it out of the sun on your counter.
Release any pressure build-up daily by opening the lid every couple of days (it will stink haha)
Keep on the 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)
After a week or two on the counter, keep your kraut in the fridge. It will continue to ferment in there. You can keep it in the fridge for months. Enjoy and be healthy!