Thinly slice the cabbage.
Put in a large bowl and sprinkle about half of the sea salt over the cabbage.
Start kneading and massaging the cabbage with your hands until the leaves start to glisten and a brine starts to develop. This may take about 10-15 mins.
Taste the cabbage. It should be salty, but tasty. Add more salt if needed.
Pack the crock or jars with the kneaded shredded cabbage.
Use a tamper to push it all the way down and get rid of air pockets. This will also get the brine to go above the veggie.
Add a follower like a cabbage leaf to keep the bits below the brine.
Then add a weight on top of the cabbage leaf.
Attach the airlock and set out of direct sunlight and allow to ferment for 6 days.