To sterilize my jars I fill them with water then put them in the microwave for 1 minute. Dump the water being careful not to burn yourself.

With a mandolin, knife, or the slicer on your food processor shred the cabbage.

Starting with one jar, add 1/4 cup of the cabbage and sprinkle salt on top. With the back of a large spoon mash the cabbage into the jar. Here your are just packing the cabbage in to fit more.

Add 1/4 cup more of cabbage, sprinkle with salt, and mash with the back of the spoon.

Repeat this process until you have about 1-2 inch open to the top of the jar.

Cover the cabbage with the filtered water.

Folding one of the outer cabbage leaves so it will fit into the jar add that to the top. This just makes sure that the cabbage stays covered with water.

Close the jar.

Repeat with the remaining cabbage until it is all used. You may not use all of the salt.

Put the jars into a baking dish (just is case they leak a little).

Leave out on the counter or in a pantry until bubbles form. For me this is about 5-7 days.

Store in the fridge once fermentation is completed.

Before eating remove the top leaf.