Lightly wash the cabbage or greens leaves to remove any dirt or debris.
Sprinkle leaves with salt, lightly massage them and place in a bowl for 30 minutes to an hour, to let the leaves begin to wilt and give up some water.
Chop the cabbage or greens into 2 inch (5cm) pieces.
Mince or slice ginger into matchsticks.
For a hotter dish, chop the chilies. For less spicy, leave them whole.
Mix all veggies together and any brine that forms, and pack into a jar.
Add a weight to the mixture. Enough brine to cover the veggies should form on its own over the next day.
Cover with an airlock device, or a clean breathable cloth, then secure with a rubber band, or the lid ring (if using a mason jar).
Stash it in a cool, dark place– such as a cellar, or in a kitchen cabinet. It will ferment fine in a brighter environment, too, but avoid putting the containers in a sunny location.
During fermentation, the veggies should take on a slight golden color.