purple gingerkraut

What I used:
1 head purple cabbage
ginger
salt

What I did:
1. Wash the outer shell of the head of cabbage. Cut into quarters, then finely chop each quarter horizontally.
2. Place in large bowl, sprinkle salt, and with your hands press down on the cabbage until juices start to seep. 
3. Sprinkle ginger and press cabbage a little more.
4. Pack tightly, I mean as tight as you can, into canning jars and let sit on counter for at least 1 week (the longer the stronger).

Yield: a heap of beautifully colored DIY fermented nutrition