cut cabbage and put into a large bowl.
Sprinkle in salt while turning cabbage.
let sit covered for 2 hrs.
Massage the cabbage to create brine.
Pack into quart jar. Make sure to cover with brine. Use outer leaf as a top pack.
Add glass weight, coffee filter and ring.
Leave for 5 days @ 70 deg F or up to 8 days if cooler.