Discard outer leaves of the cabbage and rinse the cabbage under running water. Cut the cabbage in half, then in quarters and remove the core. Cut the quartered wedges in half, lengthwise creating 8 wedges. Cut thin ribbon-like strips across these wedges. Or run the wedges through a food processor using the grater attachment.

Add 600 grams of shredded cabbage to your bowl. This will be approximately ½ medium cabbage head or 8 cups. (See notes on how to accurately weight your ingredients for accurate fermentation.)

Using the kitchen processor or box grater, shred carrot on fine shredder and weigh out 80 grams. Mince garlic and ginger and weigh out 10 grams each. Add to bowl with cabbage. Sprinkle 17 grams of sea salt over the vegetables.

Massage the salt into the cabbage and carrot mixture with your hands until it starts releasing liquid. For softer sauerkraut, massage cabbage vigorously. For crunchier kraut, massage just enough to dissolve the salt and combine well.

Transfer the cabbage and carrot mixture and all released juices to a quart-size jar, packing it in very tightly. Place the fermentation weight on top, pushing the veggies down with the weight so it's fully submerged in the liquid. (See notes for further details on this.)

Set the jar with sauerkraut over a shallow dish to collect overflow brine and place at room temperature away from direct sunlight for 21 days or until fermented to your liking. Afterwards, transfer to refrigerator. Burp the jar daily during the first week of fermentation.