Awesome. Thanks for the tips.
Do give it a try. It's too easy. I just started another batch a few days ago.
If you want to be more precise, weigh the cabbage (after coring and shredding) and add 2% of it's weight in salt. I mix that with about 2 teaspoons of whole caraway seed per head of cabbage, but that's purely a matter of taste. If I'm using my crock, I pound the cabbage into the crock, a handful or so of cabbage and some of the salt at a time. Otherwise, I just mix it all up in a bowl and "massage" the mix (squeezing it to bust up the cell walls) and put it in the jar I'm using. Usually, I cover it all with one or more pieces of one of the outer leaves, cut or torn to fit the vessel. If your cabbage is fairly fresh, you shouldn't need to add more water. Just go back after a couple of hours and mash everything down. The brine should rise over the level of the cabbage. I do use an airlock with my jar. My crock has a lip that holds water and works as an airlock.