Shred the cabbage in batches in a food processor and add a little at a time to a large bowl.

Between each layer of shredded cabbage, sprinkle in some sea salt.

When you've put all of the cabbage in the bowl, add the rest of the salt and mix very, very well.

Using a wooden meat pounder or a Pickle Packer (which comes in handy later), pound the cabbage for about ten minutes or so.

Leave it uncovered on the counter for a few hours, pounding it every so often so that the juices come out more (the salt will help with this). Move it to a quart-sized, wide-mouth Mason jar and make sure there is at least 1 inch of space between the top of your cabbage and the top of the jar.

Push down the cabbage with either your fist or a Pickle Packer in the jar until you have enough juice to cover the top of the cabbage by at least half an inch. You can use a larger piece of cabbage to cover the top of the shredded cabbage and contain it. Another handy tool to have for this is a Pickle Pebble, which you can use to keep the cabbage from floating to the top of the liquid.

Once you have the cabbage covered in liquid and/or a Pickle Pebble, screw the top on the jar and let it sit on the counter for at least two weeks. Be aware that you will need to loosen the lid every so often to let the gases out. Alternatively, you can use a Pickle Pipe (I adore these for fermentation), which takes care of that step for you with zero fuss.

The longer you let it sit, the stronger it will be. Once you've reached at least two weeks, move it to the fridge and enjoy!