Finely chop cabbage and weigh out five pounds. Set aside.

Finely chop or mince garlic, onion, apple, red bell pepper, jalapeno and fresh ginger, mix together in a bowl. (If using ginger juice, wait to add that until step 4.) Try to keep all sizes uniform, then set aside.

In a large bowl, layer cabbage with fruit and veggie mixture, pressing firmly and mixing together after each layer.

Once cabbage and fruit/veggie mixture are combined, add ginger juice (if using), mix well, then sprinkle salt over the top.

Using your hands, continue to mix and press HARD until the cabbage begins to release its juices. This pressing and mixing hard is crucial!

Transfer your cabbage mixture to the fermentation container.  NOTE: You may use canning jars or traditional crock containers, but be sure your crock isn't coated with lead paint! Alternatively, you can use a stainless steel pot.

The final press.  Press the kraut down, we used a potato masher. The key step is to insist the sides above the mixture are clear of debris.  Mold can grow and ruin a ferment. Press down with all your strength. You want enough liquid that it covers the sauerkraut.

Now to weight the sauerkraut and let it ferment. Using a ceramic plate that is slightly smaller than the pot you chose, place it on the top of your kraut, then use a quart jar filled with water to weigh down the plate. Cover with a light dish towel. Set on your counter or place of choosing (best results when temperatures are between 68℉ and 76℉).

Check ferment daily and repeat steps 7 and 8,, if needed. Do this for 7 to 10 days. Give the 'kraut a little "taste test" as you stir each day, once your desired taste is reached you can transfer it into glass mason jars and store in the refrigerator or cold storage.