I started fermenting this 2 1/2 weeks ago. Tasted today and it is perfect, lots of tang, not super salty. Shredded the cabbage, mixed with salt, let stand 24 hours then topped up with brine so it was submerged. I use this style crock(Company that made mine is no longer in business) http://www.harvestessentials.com/german-5-liter-fermenting-crock-pot.html Shredded cabbage layers with salt and smashed down to release the juices. Stashed in my dark pantry at 70 degrees. Moved it to jars, topped off with the brine from the crock(it is alive with lactic bacteria and way better than a probiotic pill!) and put in my fridge at 36 degrees to slow the ferment way down. I need to get some corned beef and rye now and make some reubens!