In a large mixing bowl, combine the shredded cabbage, grated apples, and minced ginger.

Sprinkle the mixture with sea salt and caraway seeds (if using).

Using your hands, massage the mixture for about 10 minutes until the cabbage releases its juices and becomes watery. The volume of the cabbage should reduce.

Pack the mixture tightly into a clean jar, pressing down firmly to submerge the cabbage under its liquid.

Seal the jar with a tight-fitting lid or place a fermentation weight on top to keep the cabbage submerged.

Let the jar sit at room temperature, away from direct sunlight, for 4-6 days to ferment. Check the jar daily and press down on the cabbage to ensure it remains submerged in its liquid.

After 4-6 days, when the sauerkraut reaches your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process.

Serve the apple ginger sauerkraut as a flavorful and probiotic-rich condiment or side dish.