I started with a head of green cabbage from the local store and a few collard and mustard leaves from the garden.
In the fridge I had saved some finely sliced cauliflower stem and decided to add them to the mix.
After chopping up the cabbage into fine slices, I alternated handfuls of my brassicas with pinches of salt and, using my hands, massaged the salt into greens. Then I tightly packed it into my ceramic fermenting crock.
I just happen to have a small plate that fits perfectly into the crock and so I used that to weight the cabbage down and cause enough pressure to help the salt draw the moisture out of the cabbage.