Remove outer leaves from cabbage, quarter it, remove the core, and thinly slice. Peel, core, and thinly slice or grate the apple, then add both to a large mixing bowl.

Peel and grate the fresh ginger directly into the bowl with the cabbage and apple.

Sprinkle salt and optional seasonings over the mixture, then massage vigorously for 5-10 minutes until the cabbage softens and releases a good amount of liquid.

Pack the mixture tightly into clean Mason jars, pressing down to remove air pockets and ensure the cabbage is fully submerged under its own liquid.

Continue packing until the cabbage is 1-2 inches below the rim, then pour any remaining brine over the cabbage to ensure all solids are covered.

Place a fermentation weight or a smaller jar filled with water on top of the cabbage to keep it submerged.

Loosely screw on jar lids or use airlock lids, then place the jars in a cool, dark spot (60-75°F / 15-24°C) for 2 to 4 weeks.

Monitor daily for bubbles and skim off any scum or mold, ensuring the cabbage remains under the brine.

After 2 weeks, taste the sauerkraut and once desired sourness is reached, remove weights, tighten lids, and refrigerate to slow fermentation.