Step 1

Place the chopped cabbage in a bowl and sprinkle salt on top.

Step 2

Massage the leaves while tossing them so they are evenly covered with salt.

Step 3

Transfer the cabbage and salt to a pickle maker, and close the lid, twisting until the leaves are tightly together. Refrigerate and pickled for 1 to 3 hours.

Step 4

If you do not have a pickle maker, place the cabbage and salt in a plastic bag, remove as much air from the bag as you can, and seal. Refrigerate and pickle for 1 to 3 hours.

Step 5

Drain the excess water and serve. If you find the cabbage too salty, place the leaves in a strainer and rinse with a little water. Drain well and serve.