At this point your cabbage should be looking nice and soft, and you've got all the other tasty ingredients ready, so it's time to put it all together and transfer into mason jars to ferment!
Mix up with a utensil or use gloves! This stuff is powerful and will be hard on bare hands.
Transfer the mixture to mason jars. These are the perfect size and shape to allow the fermentation process to get enough oxygen but not too much. For the first day I use something heavy to weigh down the cabbage to help release the juices. Use big glass jars with a big opening so that you can get all the mix in easy and when comes time to push it down with a spoon it's easy to do so.
Leave the jars open, but cover the mouths with a clean dish cloth. Place them in a dark cool spot in your kitchen (not the fridge, that's way too cooled!), when it's done after three days then you can store it in the fridge.