Slice, Salt, and Layer Cabbage

What happens here

Slice the prepared cabbage heads into thin slivers using a chef's knife and cutting board. The goal is to create uniformly thin strips. As you slice, periodically weigh the shredded cabbage using a digital kitchen scale. For every 1 pound of shredded cabbage, measure out 2 teaspoons of non-iodized pickling salt. Sprinkle the salt over a portion of the sliced cabbage and then begin to transfer it to the fermentation crock. Repeat the process of slicing, salting, and layering until the crock is about two-thirds full.

Goal: Shred cabbage, apply salt, and layer it in the fermentation crock.