Select good solid heads of fall cabbage. Trim. Salt with pickling salt. Shred cabbage fine down to the core, doing 1/4 head at a time. Salt as for salad use about 2 teaspoon for a pint jar. Glass top jars preferred. Mix salt in well and pack cabbage in jars very tight. An inch thick wooden handle or plunger works best. The juice will cover the cabbage to the tiptop of the jar. Set jars in pan at room temperature to ferment. Each day plunge a table knife down sides of jars to release bubbles and refill with juice.

This process takes near a week. When this stops working press down and fill to the top with juice or cold water and sprinkle of salt. Seal tight and store as canned fruit. These will keep all year. Needs no processing, stays firm.