Fermentation will begin within a day and take 3-5 weeks depending on temperature.
After 3 weeks, check for desired tartness. If you are going to can, make it slightly more tart than usual as it will lose some tartness.
Once fermented, it can be eaten right away, frozen or canned according to your cannerís instructions.
Do not use aluminum utensils! These quantities make enough to fill a five-gallon crock. You can adjust the recipe down and make in gallon size jars or smaller, just use ratio of 4 tbsp salt per 5 lbs cabbage.