3 apples, grated, per medium sized cabbage
1 tablespoon of grated ginger per cabbage
1 teaspoon cinnamon per cabbage
¼ or less teaspoon ground clove per cabbage
Chop cabbage, massage and add salt.
Add all the other ingredients.
Pack tightly in a jar and cover with a filter or cloth. Taste daily. Refrigerate when you are happy with the taste.
Albert County Museum tutorial by Ruth Merrett
Article: Sauerkraut, kimchi & more: the traditional art of lacto-fermentation