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Cut the cabbage into thin shreds and place into a large bowl
Sprinkle with salt and massage for several minutes with both hands until the cabbage releases juices and softens
Stuff into a 1 qt mason jar
Use a weight to press down so it's very compact and tight
Pour remaining brine overtop and press weight into cabbage, then close
If using an airtight jar, burp it daily or twice daily to release the gas
Leave at room temperature and ferment a minimum of 3 days
Can ferment for months at room temperature
Move to the fridge after opening or when ready for longer storage