Put the shredded cabbage in a large bowl. Sprinkle over with the salt.

Massage the salt into the cabbage, squeezing and pressing as you go, to extract as much liquid from the cabbage as you can. This can take 10 minutes or more.

Add the dill and minced garlic to the wilted cabbage; stir well to combine.

Start layering your cabbage mixture with the cucumber slices in your fermentation jar(s), starting with a small amount of cabbage, followed by a layer of cucumber, then more cabbage, and another layer of cucumber, until your jar is full. Pour any remaining brine from your bowl over the vegetables.

Press down on cabbage and cucumbers until they are completely submerged in brine. If there's not quite enough, you can make extra brine solution by dissolving 1 teaspoon of salt in 1 cup of non-chlorinated water (use this ratio to make as much as you need).

Put a small piece of parchment or waxed paper over the cabbage, weigh it down with a fermentation weight, small dish, or other small heavy object. Add enough brine to ensure no cabbage is exposed to air (which can promote mold growth).

Add your airlock, if using. You can also cover your jars with a cloth secured with an elastic band or string. If you're not using something that will release the fermentation gases (such as a screw top lid), you will have to open your jars daily to release the gas in order to avoid an explosion.

Place your jars in a rimmed dish (the jars will often release liquid as the fermentation progresses) and set aside. The fermentation can take anywhere from a week to a month. Check periodically for any signs of mold (this can just be removed), and to top up with brine as needed. Start tasting your sauerkraut at the one week mark, and pop it in the fridge when it tastes good to you (I let mine ferment for two weeks). A long, cool ferment is better than fast, so there shouldn't be any need for supplemental heat.