1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.
2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.
3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.
4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.
5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.
6. Place lid on jar just tightly enough to keep out air.
7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)
8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.