Remove the 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 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 submerged in its own brine
Cover it with a fermentation weight or a clean leaf and weight
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
Let it ferment for 1 to 4 weeks, tasting as it develops
Move it to the refrigerator when the flavor is right
Store it chilled in a sealed container