I used 3/4 medium sized green cabbage and approcimately 1 tsp salt, 2 bay leaves and 4 black pepper corns.
How to?
1. Discard the outer leaves of the cabbage. Cut the cabbage in 4 and cut each part in thin strips (works best with a good knife which I did not have as you can see :)).
2. Massage the cabbage and salt during 5 to 10 minutes and enjoy. It is so relaxing. When it is getting moist and shiny it is ready.
3. Put the cabbage in a glass jarr and at each spoon psuh it down with a pestle. If there is juice in the bowl left, add it to the cabbage.
4. Place a weight on the cabbage in the glass jar. I use a smaller jar filled with water that fits the opening of the jar filled with cabbage.
5. Cover the jar with a towel
6. During the first 24h, regularly push the cabbage down.
7. After the first 24h the cabbage should be covered by its own liquid. If not add a mixture of 1 cup water and 1tsp of salt. Add enough so the cabbage is covered.
8. Let the cabbage ferment during app. 14 days by room temperature and taste regularly. If you see bubbles, foam, mold, remove it from the jar.
9. Store in the fridge.
10. Enjoy!