Remove outer leaves of cabbage, take one leaf and place the opening of a 32oz jar over the leaf and cut out a circle in the cabbage to use later. Slice the head of cabbage into thin shreds.

Place cabbage in a bowl on a scale and write down the weight in grams. Add in 200g water. Be sure to tare/zero your scale with the bowl before adding each ingredient to ensure proper measurements.

Take the total weight of the cabbage and water and multiply 2.5% and add that amount in salt (example: 500g cabbage+200g water=700g x 2.5%= 17.5g salt)

Massage salt into cabbage and water mixture until the salt fully dissolved into a brine.

Fill the 32oz jar with cabbage mixture and brine and place the circular cabbage cutout on top. Place a fermentation weight over the circle of cabbage and gently press down to ensure the brine covers everything.

Seal jar with an airlock or fermentation lid and place in a cool spot away from direct sunlight. You can also use a regular mason jar lid and ring, just be sure to leave it loose to allow the gasses to escape. You may need to put the jar in a bowl for the first week or two to catch any spillage.

Let the cabbage ferment for 21-28 days checking regularly to ensure everything is still submerged. If you are using a regular lid and ring you'll need to burp the jar daily for the first week or two.