Core and shred your cabbage:
Add 3 tablespoons of pickling salt for every 5 pounds of cabbage.
Pack tightly into a jar.
Cover the surface of the cabbage with a piece of clean cheesecloth and then a ziploc bag filled with salt water. This helps keep the cabbage submerged in its brine while it ferments.
Cover and put in a cool place to ferment for 2 -4 weeks. When it stops bubbling it’s done.
Now you can refrigerate it or can it.