Make sure that your work space is clean. Don't use grimy kitchen sponges or old towels to wipe down. Wash out a cutting board and a one quart (one litre) jar with hot soapy water and dry with a clean dish towel or paper towel. Set aside.
Rinse cabbage well with cold water. Remove outer leaves of cabbage and cut out the hardest part of the core. Cut the cabbage into quarters and shred quarters finely with a knife.
Place cabbage in a large bowl and massage the salt into the cabbage shreds until they begin to wilt. Leave the cabbage to sit as you prep your jalapeños (unless you've prepped your ingredients already, you keener!).
In about ten minutes, check the cabbage and make sure that it is starting to release water when you squeeze it. If so, stir in the jalapeños and coriander seeds, then pack the kraut mix into the jar. Really press and pack it down to start releasing the brine.
The key to a good fermentation is to keep the cabbage weighed down under the brine. You can do this a couple of different ways: with a fermenting weight you buy for this purpose...or my fave: fill a large ziplock with water and squish it into the jar. It should keep the cabbage down.
Then place the jar on the counter, covered loosely with a lid (or a few layers of cheesecloth fixed with an elastic band) and wait.
Check the kraut daily and keep pressing the cabbage under the brine should bits float up. You can use a chopstick to do this and to release any large air bubbles forming.
How long the kraut takes depends on the weather and your taste buds. I left mine for five days but in the heat, things might be ready in three days...or you might want to let it go for up to seven for some extra tang.
Use this kraut on tacos, sandwiches, grain bowls or as a side dish/condiment to almost any meal. And, if you are ready to take the home fermentation up a notch, you can try my fave kimchi recipe - essentially Korean sauerkraut - in my book, Un-Junk