Wash and quarter the head of cabbage. Trim out core, then slice thinly.

Place in a large bowl and weigh and add 10-12 grams of salt for every 400 grams of cabbage.

Massage salt into cabbage shreds until the cabbage starts to release liquid.

Pack salted cabbage into a quart jar, pressing cabbage down firmly as you work. The liquid released should cover the cabbage when pressed down. If not, add a small amount of salted water (1/4 tsp per quarter cup).

Cover jar and place on the counter in a shaded spot. Three times a day, use a wooden spoon to press cabbage down to submerge. Taste each time and ferment until desired sourness, then refrigerate to stop fermentation.