Chop up the cabbage and toss with salt. Careful with the salt too, my first batch I had to rinse off because it was too salty. Pack mixture tightly in a container.. it has to have pressure. Put a lid on it.
You need to let this sit out for at least 3 days.. the more the better. You are fermenting it, I believe.
After complete, take out and mix with some pepper and taste. The pepper really makes it.
You can also add buckwheat groats if you like, or avocado. Experiment!