Remove the outer leaves and core your cabbage. Save a few of the outer leaves.

Slice the cabbage into long, thin strips. A mandolin works great for this.

In a large bowl toss the sliced cabbage, the sea salt, and the ginger if you are using it. Allow to sit for 30 minutes to begin the process of releasing the juices.

Using a kraut pounder or your hands, mix and pound the cabbage mixture until enough juices are formed to cover the cabbage.

Tightly pack the cabbage into a Fido jar (more than one may be needed, depending on the size of your jars), or into a sauerkraut crock. Be sure the cabbage is completely submerged in the liquid.

Wash the cabbage leaf you saved with non-chlorinated water and cover the cabbage with it. Place a fermentation weight on top to keep it submerged.

Seal your jar, cover with a tea towel, and allow it to sit at room temperature for 3 - 4 weeks to ferment. A Fido jar will allow the gases to escape through the rubber seal without allowing oxygen into the jar.

Refrigerate. The sauerkraut is now preserved and will keep for 6 months to a year.