Remove the outer leaves of the cabbage and reserve. Cut in half from head to core, then shred or chop the cabbage finely along with onion and apples (best done in a magic mix). Transfer to a large mixing bowl. Add the ginger, orange zest, orange juice and spices to bowl.
Mix in salt and massage gently until soft. Let it sit for 30-60 minutes till it starts to sweat, then mix one last time.
Begin to fill your jar by taking one handful of cabbage at a time and pressing it down very hard with your fist. With each handful you will notice a little more liquid coming out. Fill the jar until you have it 2.5cm from the top. For successful fermentation it is crucial to keep the cabbage submerged, so place a weight on it!
Leave to sit for 1-6 weeks. Taste it every few weeks to gauge the progress of fermentation. If you are fermenting in an airtight jar, you will need to ‘burp’ the jar every few days to release the build-up of carbon dioxide.
When you are happy with the flavour and texture, store jar in fridge. Fermenting times will vary with room temperature and other factors. After a week the good bacteria will be established and it is good to eat, but if you want the maximum probiotics in your sauerkraut, you will want to let it ferment for about 6 weeks.