Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end.  Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated.  Add enough cold water to just cover, making sure the cabbage is submerged.

Place a colander in the sink.  Drain the cabbage, and rinse with cold water.  Gently squeeze out the excess liquid and transfer to a medium bowl.  Set aside.

Place the remaining ingredients in a large bowl and stir to combine.

Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.

Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar.

Place in refrigerator.   Refrigerate at least 7 days before eating.  Always keep in the refrigerator.