Wash your cabbage, weigh it, and jot down the weight for reference.

Remove and discard any damaged outer leaves. Cut out the core and set aside one clean outer leaf for later.

Sprinkle salt over the shredded cabbage (see recipe note below) and let it rest for about 15 minutes.

Massage the cabbage with clean hands for 5-10 minutes until it softens and releases its liquid to create a natural brine.

Pack the cabbage tightly into a clean mason jar, pressing it down firmly as you go to eliminate air pockets.

Pour any remaining liquid from the bowl into the jar, ensuring the cabbage is fully submerged under the brine.

Cut a circle from the reserved cabbage leaf to fit the opening of the jar and place it on top of the packed cabbage to help keep it submerged.

Place a fermenting weight on top of the cabbage leaf and make sure everything stays beneath the liquid. Secure the lid loosely.

Store the jar at room temperature (70-75°F) for 3 to 4 weeks. Check periodically to ensure the cabbage remains submerged.

Once fermented to your liking, remove the weight and cabbage leaf, seal the jar with a tight-fitting lid, and transfer it to the refrigerator.