Works with shredded cabbage or some julienned roots. Massage 2½ lb. vegetables with 1 oz. kosher salt. Jar with aromatics. Let rest several hours. When liquid nears the top, weigh down vegetables to submerge. (If needed, add brine made of 1 Tbsp. kosher salt dissolved in 1 cup water.) Seal. Store in a dark, 60–68° area, uncovering every few days to release carbon dioxide. Eat after 1–2 months, or refrigerate up to 1 year.