Remove a couple outer layer of cabbage leaves to save for later. Shred one large head of cabbage. I like to use my food processor slicing blade for this since it only takes about 2 minutes to shred the entire cabbage. I prefer thin sliced of cabbage as well and this blade does a good job. You can also use a mandolin or by hand.

Add the cabbage to a large bowl. I don't have a large enough bowl so I usually have to do half at a time. For each 1/2 cabbage sprinkle on 1 teaspoon salt. Message the cabbage and salt together. Keep messaging until the cabbage is limp and you have gotten liquid extracted out of it. You should only have to message the cabbage for a couple of minutes.

Sprinkle over the fresh or dried dill and mix through the cabbage.

Sanitize a couple of jars. To do this I add water to the jars and stick in the microwave for one minute. Dump out the water and let the jars cool for a couple of minutes.

Slice the cucumber thinly. I used a mandolin for this to make it easier but you can just do it by hand or even use the food processor again with the slicer blade.

Add a handful of the cabbage to the bottom of each jar. Cover the cabbage with a layer of the sliced cucumber.

Add another handful of cabbage and press down with your hands to pack everything in the jar tightly.

Repeat these steps until the jar is full leaving 1 inch of space at the top of the jar.

Add the cabbage juice into the jars. Dividing the juice evenly if you have multiple jars.

Fold the outer cabbage leaves from earlier and put on top of the cabbage.

Press down on the folded outer cabbage leaf until the shredded cabbage is covered in the juice.

Put a lid on the jars making sure that the shredded cabbage is still covered entirely with the liquid.

Place the jars on your counter until it starts to form bubbles. Depending on how warm it is this usually takes 3-5 days for me. Once fermentation is complete store the jars in your fridge until ready to eat. Remove the top layer of the folded cabbage leave and discard before eating.