Peel off outer leaves and cut the cabbage into 4 sections.

Slice one section to desired size, rinse with cold water, sprinkle with some salt.

Mash the cabbage until the water from the cabbage begins to release.

Put cabbage in an airtight container you will be able to store to ferment, repeating the steps for each section.

Use a weight to keep the cabbage below the liquid. If necessary add salted water to cover weights.

Leave for three days at room temperature and then move into cool place for four weeks or more to allow the fermentation.