Core and slice the cabbages into strips.
Massage the salt into the cabbage for 5-10 Minutes. Quite a bit of liquid should be produced.
Add the apples and transfer to a jar.
Press the cabbage mixture down so that the juices cover it. Use a plate or fermenting stone to weight the cabbage down and keep it submerged in the juice to ensure proper fermentation.
Leave the mixture at room temperature for one week. Enjoy!