lid. a glass jar works well for this.
cut up the cabbage into large chunks (maybe 3 inches each) and salt them as per the sauerkraut. mix it all around in the large bowl, then pour some cold water over it until the cabbage is submerged. cover it and leave for 12-24 hours.
the cabbage will be all wilted and extremely salty now, so we're going to rinse off some of that salt. but don't worry — there's still salt inside the cabbage, so it won't all go away. put the cabbage into a colander and rinse with cold water, then gently squeeze some of the excess moisture out. you can pour 