Step 2: Crush the salt, if it's not in small particles. It's important to use natural salts that don't have additives. (Hand modeling by the DH.) We used 2 tablespoons of salt. The recipe called for between 1 and two tablespoons. Next time, I'll use a bit less.
Step 3: Toss in the salt, and "tamp" the cabbage. Yes, tamp is a technical term. It means beat the heck out of the stuff. You can see here we are using a pasta measuring device for its flat bottom. Tamping starts the cabbage along its journey, and in combination with the salt, releases the juices. Tamp until the cabbage looks shiny, or lightly cooked.
Step 4: Place into jars (or, traditionally, a crock) and tamp some more. You need to ensure all the cabbage is below a layer of juice.
Step 5: Cover and let it sit. Test regularly, until it gets to your level of tartness and then refrigerate. Ours sat about about a month.