A verbal translation from Adrienne Caldwell's style who is the creater of Powerkraut.  

Ingredients

Green Cabbage

Salt

Directions

Weigh your cabbage so you know how many pounds you have.  Use half your weight in cabbage, in tablespoons of salt.  For example, if you had 10lbs of cabbage, you would use 5 tablespoons of salt.

Grate your cabbage into a clean bowl using a cabbage grater.  Add half your weight in cabbage, in tablespoons of salt.  Pound the cabbage with a wooden spoon for a bit until the juices from the cabbage begin to release.  

Pack your pounded cabbage very tightly into mason jars one to two inches from the top of the jar.  Seal tightly and place sealed jars in a 60-64 degree area (basements usually are about this temperature).  

Set jars on a tray so the tray can capture some of the juices that will leak out during fermentation.  Let jars sit and ferment undisturbed for 2 weeks.  Do not open the lids of the jars because the fermentation is an anaerobic process.  Begin to eat when they taste good!