Mix all ingredients together in a large plastic bowl. Let sit for 10-15 minutes so the salt can draw out some moisture. It may look like a lot of cabbage, but believe me, it will be a lot smaller after it gets a beating later.
After 15 minutes, pound the ingredients with a wooden mallet or a cabbage pounder if you have one. More moisture will be released from the cabbage.
Pack the mixture into a glass container. Add more water if needed so that the cabbage is under the water. Place a saucer or plate on top of the mixture to keep everything submerged in the juice.
Seal the lid, add the airlock and let the fermenting begin. (Keep in a place that's about 70-75F).