You will read this, but never do it.
I shred it, cover in sea salt, then press between two plates. A heavy iron weight on the top of the top plate. Leave overnight in the fridge. In the morning all the excess water will have been drawn out of the cabbage. Throw this away. Then rinse, to wash off salt. Squeeze the cabbage to get all remaining liquid out. In a pan mix and warm half rice vinegar, half water. Add in sea salt and raw honey to taste. Cabbage into sterile kilner jar. Pour over pickle liquid. Lid on. Leave for at least 1 week in the fridge to infuse. The longer it's left, the better it will taste.
Ended up with a solid Tundre cabbage Photo on des
Ended up with a solid Tundre cabbage Photo on description looed like a Hispi. which was what I thought I would be getting. Hispi was what I wanted for Baked Cabbage. Better Dicription of VARITEY would help