Ginger Kraut

Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandoline or chop with a knife. Add the remaining cabbage, ginger and sea salt to a big bowl.
Massage the cabbage mixture with your hands until it breaks down and becomes soft (about 10 minutes). Let it sit for 10 minutes. The cabbage will become very soft and wet.

Pack the cabbage in the Mason jar tightly, pushing it all the way down until it submerges in its own juices (this is the brine). Leave about 1½ inches of space from the top of the jar. If there is not enough brine to cover the cabbage, add more brine by combining a teaspoon of sea salt with 1 cup of water.

Roll up the reserved leaves and place them in the jar to push the cabbage under the brine. Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 4–7 days in a cool, shaded place. In the summer fermentation will take only about 4 days, while in the cooler months it could take up to 7 or more. Taste the kraut after 4 days and if it is at the consistency and taste you like, it’s ready to eat.

During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.

Remove the rolled up cabbage leaves and toss in the garbage before eating.