Quarter cabbage and cut out the solid core.
Lay cabbage flat on mandolin (so rounded side is up) and slice thinly into 1/16” strips (⅛” strips would be my recommended maximum thickness).
Add each quarter of strips into large bowl, sprinkling with salt as you go. Ideally let them sit for 30-60 minutes to extract additional water. You may also gently massage the shreds with clean hands to work additional water out.
Pack tightly into sanitized gallon crock, ½ gallon jars, or vessel of your choice.
Lay a large cabbage leaf over the top of the cabbage to prevent anything from floating to the surface.
Add brine only as needed to cover top of cabbage.
If using a mason jar, place the lid on loosely enough for the fermentation to burp if needed. Don’t screw it on tight or you risk the jar exploding from pressure.
Set your fermentation vessel out of direct sunlight in a room temperature location to allow the fermentation process to start.
Check the fermentation every few days and remove any growth that may appear on the surface.
Let ferment for around 6 weeks, tasting periodically so you can stop it when it reaches your desired flavor profile.
Place in fridge to stop fermentation and store for months.