Wash cabbage and peel the first layer of soft leaves off and set to the side.
In a large mixing bowl grate 1 head cabbage (I use a mandoline).
Sprinkle salt evenly over the cabbage.
Grate in carrot and ginger.
With your hands, massage and squeeze the cabbage until it becomes limp and juices start to come out. You will see liquid start to collect in the bottom of the bowl. This will take 5-10 min. If you don't want to use your hands for this you can buy a kraut pounder
Once the cabbage is limp and you see liquid, you can fill jars.
Fill the mason jar or jars (depending on the size you use by getting handfuls of the cabbage and pressing it into the jar.
Pour over any liquid left in bowl.
Fill jar by pressing cabbage down with fingers or spoon until it is below the liquid, and all cabbage is submerged.
Place the large cabbage leaf (that you set aside on top of the cabbage to help hold cabbage below the liquid.)
Set out of the sunlight in your kitchen (64-70 degrees is best). In summer a dark cabinet may be best. In the winter a warmer place, like on top of the refrigerator.
Depending on the temperature of your kitchen and taste preference let set for at least 3 days or up to a couple weeks.
Release pressure each day by just twisting the lid then re-sealing
When you get the taste you like, transfer to the refrigerator. This will greatly slow the fermentation process. It can stay good for several months.