You wiil need a red cabbage a chopping board a sharp knife some scales, measuring spoons
a couple of bowls some salt and a Kilner jar 
A rolling pin and a shot glass are also quite useful, you'll see!
So the first thing we are going to do is cut out the core of the cabbage and remove the outer leaves, don't 
throw these away as we are going to use them later.
The next thing we are going to do is wiegh the cabbage so we know how much salt to add to the mixture.
Here I get just under a kilo of cabbage so use just under a tablespoon full of salt
Chop up the cabbage roughly and put it in a large mixing bowl
Then add the salt, just under a tablespoon here, because we've just got under kilo of cabbage, and 
give it a good scrunch, work all the salt into the cabbage, it will become wet.
Keep squeezing it for about five or 10 minutes until all the salt is worked in.
Stuff the cabbage into the kilner jar you can use a rolling pin or something similar to help
Add any remaining juice from the bowl. Don't fill the jar too full as it will expand. 
If you fill it too full the contents will expand and the jar will overflow
and make a mess. Take the outer leaves of cabbage you put aside  earlier and put
this over the top of the rest of the cabbage
the purpose of this is to keep
keep everything under water and away from oxygen because the bad bacteria likes oxygen
and fermentation is anaerobic so doesn't need any oxygen. Take the cores
and the purpose of these is to keep everything underneath
And I use a shot glass aswell to keep everything
tight against the lid, so the shot glass presses everything else under the water.
You can see lots of liquid has come out there.
I've not had to add any extra liquid to cover the cabbage.
If yours is dry you can add a bit of bottled mineral water
to make sure all your cabbage is under liquid
and I
add a lable to my jar so that I know when I made it
put your jar somewhere convenient like a shelf in your kitchen at room temperature
them every day you need to "burp" your jar
you do this by a just opening the lid slightly and the reason for doing this is that as cabbage ferments 
it gives off carbon dioxide and this builds up the pressure
in the jar and you don't want the jar to explode so on a regular basis you need to release that pressure 
and let that gas out.
I do this for about seven days or until it stops bubbling and then I put  it in the fridge.
By the end of that period you will have some delicious
fermented pickled red cabbage that you can have in a meal like this, which is: tuna salad 
boiled eggs, and fermented red cabbage, and was delicious.
