Remove outer cabbage leaves
Rinse the cabbage
Cut the cabbage into thin shreds
Weigh the cabbage
Add salt at about 2% of the cabbage weight
Massage the cabbage until it releases liquid
Pack the cabbage tightly into a clean jar or crock
Press it down so the liquid covers the cabbage
Add a weight to keep the cabbage submerged
Cover the container loosely to allow gases to escape
Store at room temperature away from direct sunlight
Check daily to ensure the cabbage stays submerged
Skim off any surface scum if needed
Ferment for 1 to 4 weeks, tasting as it develops
Move to the refrigerator when the flavor is right