 The only other ingredient you need is canning or pickling salt. Don't use table salt because the iodine in it will prevent the necessary bacterial fermentation. Batik Lin says it's very important that you measure the salt correctly for the fermentation process to work as it should. Save the outside leaves of the cabbage head and put them aside to use for sealing the product. Shred the rest, mix it with the salt, and put it into an earthenware crock or a food-grade plastic container.