1. Divide the cabbage head into four quarters and remove the stalk.
2. Thinly slice the cabbage lengthwise, along the grain.
3. Place slices in a large bowl, layering them with the salt.
4. Macerate the sliced cabbage, beginning with short massaging strokes, then graduating to squeezing grips and rolling fists.
5. Transfer cabbage to its fermentation container. Ideally, this would be an airtight jar or fermentation crock.
6. We want to extract enough liquid from the cabbage to cover it. Not every cabbage head contains enough liquid to achieve this. If you find yourself in that position, use water (ideally distilled, but i use tap water) to cover.
7. Use a flat item and a heavy item to keep the cabbage below the water surface. Seal the lid.
8. Allow to ferment for two to three weeks.
