Remove outer leaves from the cabbage
Rinse the cabbage and let it dry
Cut out the core
Shred or slice the cabbage thinly
Weigh the cabbage
Add salt at about 2% of the cabbage weight
Massage or pound the cabbage until it releases liquid
Pack the cabbage tightly into a clean jar or crock
Press it down so the cabbage stays under its own brine
Leave some headspace at the top
Cover with a fermentation weight if available
Cover the container loosely to allow gas to escape
Keep it at room temperature away from direct sunlight
Check daily to make sure the cabbage stays submerged
Remove any surface scum or mold if it appears
Let it ferment for several days to several weeks
Taste it periodically until it reaches the flavor you want
Move it to the refrigerator when fermentation is complete
Store it cold to slow further fermentation