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Work with clean equipment & hands (usually soap, hot water + air-drying does a great job at keeping your tools clean)
Use a correct salt ratio: 2-2.5% of salt per weight of cabbage (1000g cabbage = 20g salt)
Use the correct ingredients: unrefined salts without additives (sea salt, kosher salt, Himalayan salt) + filtered water (chlorine can impact bacteria)
Use a weight to keep the cabbage submerged (if you don't have enough brine from the cabbage itself, add extra)
Use an airlock, regular lid or sealed jar (if using closed jar you have to release pressure 1-2x a day)
Let sit at room temperature in a dark spot for 6-10 days (might even be longer in colder environments), then transfer to fridge to store