Two days ago, while simmering chicken broth for 9 hours (part of an upcoming post), I also thinly sliced about 3/4 of a purple cabbage. Hacking it in half was half the battle.
Once it was all sliced into a bowl I tossed it with 1-1.5 tbsps of coarse sea salt.
Then I alternately massaged it (with my hands, a good forearm workout I must say) and pounded it (with a wooden dowel-shaped rolling pin I use for such sadism) every once in awhile for the next few hours. I let it sit overnight, and in the morning packed it (tightly) into a jar and topped it with the liquid that had formed. Setting aside one whole leaf, to use as a "lid" to push everything under the brine is such a great idea!
I'll check on it everyday to make sure it's still submerged (I've talked about why before here).
Last night it looked like "purple drank" - a sugar/colouring/flavour concoction our cooks used to make once in awhile.