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Bring 3 ½ cups of filtered water to a boil. Pour into a bowl and dissolve the Sea Salt (2 tablespoon) into the water. Allow the brine to cool completely.
Finely chop the Green Cabbage (1.5 pound).
Add more Sea Salt (to taste) and massage well.
Add Ground Turmeric (1 tablespoon), Whole Coriander Seeds (½ teaspoon), and Cayenne Pepper (¼ teaspoon) and mix well.
Thinly slice Fennel Bulb (2 tablespoon) and mix in with other ingredients well. Add Scallion (2 stalk) and Fresh Ginger (2 tablespoon).
Pack everything, into a quart-size, wide-mouth 1-quart mason jar. Using a mortar, or wooden spoon, pound down the mixture to help release more liquid.
Secure Kraut Source system on top of the Mason jar.
Allow to ferment for 7 - 14 days, or even longer. Enjoy!