Remove outer leaves of cabbage and set aside

Cut cabbage in half and remove the core. Cut into chunks that fit in the food processor

Shred cabbage and place in a large bowl.

Sprinkle with salt and massage, massage, and massage until liquid comes out when squeezed.

Pack tightly into a clean Mason jar. This will make 1/ 2 gallon or 2-quart jars.

Fold cabbage leaves and place on top of shredded cabbage. Push down so the brine comes up.

Use a fermentation weight or a rock in a ziplock bag to hold the cabbage down.

Place lid loosely on and place jar/s in a dish to catch the spill over

Let sit for 1-2 weeks and check. It should not smell bad! If it smells okay slightly vinegary, then taste it. If you like it, then refrigerate and enjoy! It can ferment longer, but we're impatient! If brine no longer covers the top, add some water to cover and continue fermenting.