Next, I put it into a bowl and added 2 Tbsp of sea salt. Do not use iodized salt because it does something weird in the process.
Then I started mashing. NT said to mash for 10 minutes. I didn't have exactly the right tools to do the job. I always prefer to use wood over stainless steel but my big wood spoon was not cutting it for this job so I turned to the potato masher. I mashed and mashed and mashed- that was the longest 10 minutes of my life. I then put it into a quart sized, wide mouth mason jar and used a wooden spoon to press it down. You want all of the cabbage to be pressed down firmly and all of the brine to have risen to the top. Your brine should cover the cabbage in order to keep the cabbage from rotting. If your brine does not adequately cover the cabbage you can add a mixture of 1 cup water to 1 Tbsp sea salt. After I snapped this photo I thought I'd better add a little water so I used 1/2c water to 1/2 Tbsp salt- just to make sure everything was covered. The more salt you use though, the longer it takes to ferment.
I'll go back and check the cabbage in a day or two and check on it's progress!