Have ready a large crock or 1-gallon glass jar for fermenting cabbage.
Bring 4 quarts of water to a boil, adding salt to taste. Let it cool to tepid temperature.
Rinse and add 1/4 cup dzedzads to the bottom of the crock or glass jar. Add cut cabbage to the container, and cover with water to cover top. Stir and cover container partially, leaving an opening for stirring. Loosely cap the jar. Retain 1 cup of brine to add to the jar during fermentation to keep the cabbage covered with liquid.
Place jar on a plate (in case your fermentation bubbles over) and store out of direct sunlight in your kitchen.
Stir thoroughly to help release gases caused by fermentation for once or twice a day for 10 to 21 days (or longer).
After cabbage has fermented, refrigerate tutoo by transferring it to large glass jars or other covered containers.