Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads; about 4.5
pounds each. That is the cheapest I've seen cabbage in about 5 or 10
years. I cut up 2 heads and Wife says it's stinking up the house (just
cutting it, not cooking it.) I'll finish tomorrow when she's not home, but
I have 3 half-gallon jars ready to go in the basement. I figured out that
a half-gallon jar will hold about 1 kilogram of thinly sliced cabbage if
you really cram in it there. And a tablespoon of pickling salt is about 20
grams. So after the first jar, I don't have to weigh anything because
that's the right 50:1 ratio.

Pack the jars with as much sliced cabbage as you can get in it, add 1
tablespoon of salt, fill slowly with simmering water (dissolves the salt
and it displaces the trapped air), cap the jars, and store for a month or
so in a cool place where it's OK if they leak. Use your nastiest rusty
rings because the salt that leaks out will ruin them.

I've never used half-gallon canning jars before, I usually use quarts. I
also am trying plastic 1-pieces lids instead of metal 2-pieces canning lids.

Best regards,
Bob