Cut the cabbage in half. Cut out the thick core and stem end and compost or discard them.
Thinly slice the cabbage into shreds or small pieces.
Grate or thinly slice raw garlic and ginger.
Mix all the ingredients and then tightly pack into a clean, sealable jar.
In a bowl, stir clean water and salt until dissolved.
Pour the saltwater into a jar, making sure all the cabbage is submerged in the brine.
Close the jar and let it sit in a shady spot at room temperature for at least a week.
You can taste the cabbage after three days, and it should have a pleasant, slightly sour smell and taste. You should see some bubbles on top, which indicates fermentation. Leave it for fermenting for another five days for cabbage to develop more flavour.
Once you are happy with the taste, move it to a fridge. Eat a tbsp a day and the batch within a month.