0 0As many cloves of garlic as you can stand, peeled and chopped well--I use at least six 1bunchgreen onions, chopped, greens and whites 1THerbes de Provence 4TKosher salt--PLEASE use Kosher! 1head Chinese (Nappa) Cabbage--you can use European cabbage but it's just not the same 1glass gallon jar with lid 0As many cloves of garlic as you can stand, peeled and chopped well--I use at least six 1bunchgreen onions, chopped, greens and whites 1THerbes de Provence 4TKosher salt--PLEASE use Kosher! 1head Chinese (Nappa) Cabbage--you can use European cabbage but it's just not the same 1glass gallon jar with lid Chop the cabbage very roughly--I just cut it right across the cabbage every inch or so. Discard the core. In a big bowl, toss the cabbage, garlic and green onion with the salt and herbes de provence. Pack into the glass jar. Take the end of your rolling pin (assuming you use a big thick dowel like I do) and lightly pound the contents in the jar. Your goal is not to pulverize but to get the cabbage juice flowing. Screw the lid on and leave on your counter at room temperature for 48-72 hours or so. Refrigerate after opening. Delicious!