Remove outer leaves, wash, core and slice cabbage
Add cabbage to a 5-gallon bucket and massage in 6 Tablespoons of salt.
Tamp down until the juices start to come to the surface. (About 1-2" above the cabbage)
Use a plate and some weights to press the cabbage down underneith the liquid.
Store in a dark, cool space for 5-6 weeks.
Can using clean and sanitized pint or quart sized jars.
Pack simmered cabbage into hot jars. Be sure there 1/2" of water on top of the cabbage (add water if needed).
Hot water bath for 15 minutes for pints jars or 20 minutes for quarts jars.