Slice cabbage with a knife on a cutting board in thin strips or use a mandoline. I use the OXO Good Grips Chef’s Madoline Slicer 2.0, it’s easy and safe to use. Add sliced cabbage to a large non-reactive bowl (glass or ceramic). Sprinkle cabbage evenly with salt. Mix with your hands, working/squeezing the cabbage as you go and softening it for about 5 minutes. Let cabbage sit in the bowl for about 15 minutes longer. It will start releasing water.
Pack all cabbage into jar or crock and weigh down. Put jar or crock in a dark cool room and let sit for 3 to 10 days. Check periodically and if too dry add a little salt water. I usually ferment for about 5 days, since the saurkraut isn’t too sour and still has a little crunch.
Pack in canning jars, seal and store in the fridge. Will keep in fridge for months.
To experiment with other flavors, add additional ingredients right before packing into the jar/crock for the fermenting process. Common add-ins are shredded carrot, apple, beets and caraway seeds.